Chicken adobo

Ingredients

• 1,100 gChicken, broilers or fryers, thigh, meat and skin, raw
• 180 gVinegar, distilled
• 110 gSoy sauce made from soy and wheat (shoyu)
• 55 gGarlic, raw
• 5 gSpices, pepper, black
• 300 gBeverages, water, tap, drinking

Method

1. Cut 1100 g chicken thigh into 4 cm cubes and roughly crush 55 g garlic.
2. Mix chicken with 180 g vinegar, 110 g shoyu, garlic and 5 g black pepper. Cover and marinate for 20 minutes in the refrigerator.
3. Transfer chicken and marinade to a pot, add 300 g water, bring to a boil and braise covered for 25 minutes at 95 °C. Turn the meat once and verify 74 °C at the centre.
4. Uncover and simmer for 8 minutes at 98 °C until the sauce coats the chicken. Serve with all the garlic and sauce.