Cuisine
Pinoy
Time
1 hr 10 mins
Servings
4 people people
1. Combine chicken, soy sauce, and garlic in a large bowl. Mix well. Marinate the chicken for at least 1 hour. Note: the longer the time, the better
2. Heat a frying pan or saucepan to medium-high heat and add 1 tbsp vegetable oil or avocado oil to the pan. When the oil is hot enough, pan-fry the marinated chicken for 2-3 minutes per side until browned well.
3. Pour-in the remaining marinade, including all the garlic, then add the water and bring to a boil.
4. Add dried bay leaves and whole peppercorns and reduce heat to a simmer for 20-30 minutes or until the chicken becomes tender.
5. Lastly, add the rice vinegar and sugar and stir and continue to simmer for a further 10 minutes.
Menu: Malabar Prawn Curry, Chettinad Pumpkin Tamarind Curry, Goan Fish Caldinho, Mangalorean Chicken Sukka, and Beans Poriyal.
11 Spaces Left
Menu: Beef Hor Fun, Salt & Pepper Tofu, Sichuan Chicken, Egg Fried Rice, Jiao Zi, Kai Lan & Ginger Stir Fry
1 Spaces Left
Menu: Lamb Bhuna, Tandoori Paneer Tikka, Coriander Mint Chutney, Aloo Tikki, Jeera Basmati Rice, Nidhi’s signature masala chai
4 Spaces Left
Menu: Pork & Kimchi Mandu, Korean Fried Chicken Bites, Tteokbokki
1 Spaces Left
Menu: Tteok-bokki, Gimmari, Beef Bulgogi, Korean Spicy Chicken Skewers, Hotteok
11 Spaces Left
Menu: Som Tam Salad, Grilled Pork, Thai Green Chicken Curry, Pad Thai, Coconut Rice, Thai Mango Sticky Rice
6 Spaces Left
Menu: Rojak Salad, Kaptains Chicken Curry, Char Kway Teow
10 Spaces Left
Menu: Thai Crying beef with Roasted Rice Powder, Homemade Rice Cracker with Nasi Goreng and Chicken Satay, Mango Sticky Rice
4 Spaces Left
Menu: Char Sui Pork Bao Bun, Jiaozi , Gui Chai Tod, Smashed Cucumber Salad
4 Spaces Left
Menu: Kimchi-jeon (Kimchi Pancake), Yak Gochujang, Beef Bibimbap, Kimchi
8 Spaces Left
