This popular Filipino dish is braised chicken in whole cloves of garlic, soy sauce, vinegar, bay leaves and peppercorn. While the chicken is simmering gently, skim off the excess oil/fat from the pan to flavour the rice (adding the oil to the washed rice then cooking it in the rice cooker with a pinch of salt). Top with bullseye fried egg!

Ingredients: 

• 4 chicken whole legs

• 1/2 cup soy sauce

• 1/4 cup distilled white vinegar

• 8-10 cloves garlic, peeled and left whole

• 1 tsp whole black peppercorns

• 3-4 bay leaves

• 1 tsp brown sugar

• 1/2 cup water

• Olive oil for cooking

Method: 

1. In a bowl, marinate the whole chicken legs with soy sauce and white vinegar for about 10-15 minutes.

2. Heat a pan big enough to cook 4 whole chicken legs, add olive oil and sear the marinated chicken legs (saving the liquid for later) for 2 minutes on each side.

3. With skin side facing up, add the reserved liquid (from the marinade), whole cloves of garlic, peppercorn, bay leaves, sugar and water. 

4. Bring to a gentle simmer, baste chicken from time to time. 

5. Once chicken is cooked and sauce is thick, serve hot with rice and a fried egg.