Native chicken, cut into serving portions – 1kg
Garlic, crushed – 1 head
Ginger, diced and crushed – 1 thumbsize
Red Onions, diced – 3 small
Soy Sauce – 16 tbsp
Cane vinegar or basi – 16 tbsp (10 tbsp for the basi)
Brown Sugar – 1 tsp
Magi Magic sarap
Water – enough to cover the chicken
- In a non-stick pot or any pot you want to use, damp the cut chicken pieces, garlic, onions, pepper corns, and ginger and let it simmer in its own liquid until no blood oozes from the meat and its oil comes out. Stir occasionally . This is done in order to remove any unwanted gamey flavor of the meat.
- Pour water enough to cover 2/3 of the chicken meat. Add magi magic sarap, bay leaves,, soy sauce and cane vinegar. Do not stir.
- Bring to a boil under medium-low fire and cook until the meat is tender – estimated time is 1 1/2 hours or more. Add more water as needed. 1/2 cup at a time so that the dish will not turn out watery
- Continue to simmer until all the liquids have evaporated totally and the chicken fries in its own fat.