A beautiful sweet, sharp, soy braised curry very popular in the Phillippines cuisine. I have used chicken in this recipe, but don’t restrict yourself, other proteins that can be used are seafood and pork.
The reason I have used whole chicken is for a couple of reasons, one because it is a lot cheaper than buying processed ( as in broken down) chicken.Once a butcher touches the the chicken ,it can increase the sale value by nearly 40%.
The second reason is flavour. When you roast anything on the bone it maintains the flavour, from fish , beef ribs on the bone, legs or shoulders of lamb. You also get to suck all the imparted flavour back out of the bones, yummy! It also makes you use parts like the back bone of the chicken ,which would usually be discarded. Don’t get me wrong ,if you can afford it you can use skinless, boneless thighs or whole drumsticks, totally fine. I would steer away from boneless , skinless or diced breast, as you really want to try and braise this dish and this will lead to a dry product.
I have’nt marinaded this chicken but it would be great if you had the time to marinade in the fridge over night with all the liquid ingredients. Just make sure you drain well and pat dry as the chicken will spit at you when it hits the hot oil.
Make sure you use a great heavy based pan that will hold the heat and comes with a heat proof lid.
Make sure you serve with fresh, fluffy, steaming pilaf rice and soak up all that beautiful braising liquor.
The reason I don’t season with salt before I seal the chicken is because soy sauce is salty and intensify when reduce. Remember taste as you go and season at end.
This is my version of the Filipinos vinegar and soy braised chicken curry.
- 1x 1.2 kg Whole Fresh Chicken
- 2 medium Brown Onion sliced
- 2 whole Long red chilli
- 3 cm Ginger fresh
- 4 each bay leaves
- 8 each Garlic Cloves
- 1/2 cup Rice wine vinegar
- 1/2 cup Soy Sauce
- 1/4 cup Brown sugar
- 1 tbsp Black pepper corns
- 50 ml Vegetable oil
Break down whole chicken into desired cuts,leave chicken on the bone. Season well with black pepper.
Heat pan till you can feel warmth with you hand,add oil.
Seal chicken in the hot pan to get a nice roasted seal on .
Sweet sliced onion in same pan to maintain chicken flavourings.You might need to add a little more oil if chicken has not released enough fat.
Add chilli, garlic, ginger and black peppercorn , as well as bay leaves.
Once soften( a good 10 min) add Soya sauce, Vinegar, brown sugar.
Once simmering place sealed chicken on top, place lid and turn down low.
Simmer for approx 1 hour.
Serve with Pilaf rice.