Adobong Na Manok Recipe

• 1 tablespoon vegetable oil
• 1 large head of garlic, cloves crushed
• 2 ounces fresh ginger, thinly sliced lengthwise
• 6 chicken legs (1 1/2 to 2 pounds), separated at the joint, thighs and drumsticks halved through the bone crosswise
• 1/2 cup coconut vinegar or Chinese white rice vinegar
• 1/4 cup Chinese light soy sauce
• 5 scallions, root and dark green ends trimmed, and 6-inch stalks cut into 1-inch-long pieces
• 1 tablespoon black peppercorns
• 2 fresh bay leaves

1. Heat the oil in a large clay or heavy-bottomed pot over medium-high heat.
2. Stir-fry the garlic and ginger until fragrant and golden, about 5 minutes.
3. Add the chicken, vinegar, soy sauce, scallions, peppercorns, bay leaves, and 1/4 cup water, reduce the heat to medium-low, and simmer until the chicken is fork-tender and the juices have reduced by half, about an hour.
4. You can serve the chicken over rice with a sauteed vegetable on the side now, or refrigerate it overnight.
5. Take the out of the refrigerator and allow to come to room temperature.
6. Place the pot, uncovered, over medium heat and, stirring occasionally, reheat the stew until a little more of the juices have evaporated.
7. The more the juices evaporate, the more the fat surfaces and crisps the chicken pieces, making them very delicious.

vegetable oil, head of garlic, ginger, chicken, coconut vinegar, chinese light soy sauce, scallions, black peppercorns, bay leaves

Taken from www.chowhound.com/recipes/adobong-na-manok-10099 (may not work)