Preparation:
1. Rinse chicken under cold water and pat dry. Cut into 1/2 inch thick pieces. Place aside in a thick pot.
2. Make a marinade of vinegar, soy sauce, sugar, garlic, peppercorns, bay leaf, and 1/4 cup of the water and add this to the chicken in the pot. Let sit for about 1/2 hour stirring occasionally.
3. Meanwhile, sauté the onions in about 1 Tbsp. of oil until translucent and fragrant then put aside.
4. Bring the pot of chicken and marinade to a boil and lower the heat. Let it simmer for about 10 minutes then add the mushrooms and remaining water.
5. Once again bring to a boil and season with salt if necessary.
6. Garnish with cilantro and serve with hot rice and a side dish of Bagoong Vegetables. |
