Adobong Manok

Instructions

1. 1 Combine the soy sauce, vinegar, crushed garlic cloves, bay leaves, peppercorns, and water in a large bowl. Add the chicken pieces and toss to coat evenly. Marinate for at least thirty minutes at room temperature, or up to four hours in the refrigerator.
2. 2 Transfer the chicken and all the marinade to a large heavy-bottomed pot. Bring to a boil over high heat, then immediately reduce to medium-low and simmer uncovered for thirty minutes, turning the chicken pieces occasionally so they cook evenly.
3. 3 Remove the chicken pieces from the braising liquid and pat dry with paper towels. Heat the vegetable oil in a large skillet over medium-high heat. Pan-fry the chicken pieces skin-side down for three to four minutes until the skin is deeply golden and crispy.
4. 4 Flip and brown the other side for two minutes. While the chicken crisps, strain the braising liquid to remove the bay leaves and peppercorns, then pour it back into the pot and bring to a rapid boil to reduce by about one-third.
5. 5 Add the brown sugar if using and stir until dissolved. The sauce should be glossy, deeply coloured, and thick enough to coat the back of a spoon. The balance between soy sauce saltiness and vinegar tanginess is the hallmark of great adobo.
6. 6 Return the crispy chicken to the reduced sauce and toss to coat each piece in the glossy glaze. Cook together for two minutes, spooning the sauce over the chicken continuously to build up layers of flavour on the crispy skin.
7. 7 Serve the chicken adobo over steamed jasmine rice with the remaining sauce spooned generously over the top. Garnish with the soft braised garlic cloves, which become sweet and spreadable after the long cooking. This is the national dish of the Philippines.