I only garnished with the onion, because I thought it looked too much like BBQ chicken in the photo. 😛
Ever surprised that you like something? That is how I feel about this dish. I’m not fond of vinegar. I hate the smell. I don’t even like anything that’s pickled, with the exception of nacho sliced jalapeños. So, when I first had my boyfriend ask his mom how to make this dish, I was put off by the amount of vinegar involved. But, for some reason, I like it. It just works. I’ve been making this for about a year now. It is so simple to make. While it’s a new dish for me, this is something my boyfriend ate growing up. I love to give him a taste of nostalgia. There’s nothing better than when the taste or smell of something connects you to the past.
What You Need:
- 6 chicken thighs
- 1/2 cup apple cider vinegar
- 1/2 cup soy sauce
- 4 cloves garlic, minced
- 1 tsp. black peppercorns
- 3 bay leaves
Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours in the refrigerator. I usually marinate overnight, but I didn’t plan ahead this time. After marinating, bring to boil over high heat, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.
*Optional* The skin is not going to be crispy, but you can place the chicken skin-side down in a skillet with oil heated on medium-high. Only cook long enough to crisp up the skin, because you don’t want to cook your chicken to death. While you’re doing this, you can continue to reduce the remaining sauce in the pot.
My friend Michael pointed out to me, a brand new shipment of Filipino products we’re now carrying at work. I was excited to see a sauce packet for Pancit. Pancit is a noodle dish from the Philippine’s. According to my boyfriend, who is half Filipino, there is no one way to make it… except last time I made it… I made it WRONG. In my defense, I didn’t have a recipe, and I had never had it before… so I thought it was just stir-fry rice noodles. Well, it isn’t… and it’s way better than stir-fry noodles. Next time I make it, I won’t even need a sauce packet, because I read the ingredients, and it’s basically bullion and soy sauce.
What You’ll Need:
- Pancit Bihon Rice Noodles (soaked in warm water for 10 minutes)
- 2 tsp oil
- 1 medium onion, sliced thinly
- 4-5 cloves of garlic, minced
- 1/3 head of cabbage, shredded
- 2 large carrots, shredded
- 1 packet of Mama Sita’s Pancit Sauce mix, dissolved in 2 cups of water
- 4 chicken thighs, boneless/skinless, diced
- Sliced green onions and sliced boiled eggs to garnish (optional)
- Limes or Lemon wedges to squeeze on top
Cook chicken thigh pieces, seasoned with salt and pepper, in a skillet until done. Set aside.
Coat the bottom of a large skillet (or wok) with oil and heat over medium-high. Add garlic, and cook until golden. (I know, I didn’t want to add the garlic first either, it goes against everything I’ve ever learned about cooking, but just trust me here…) Next, add the onions, and cook until translucent. When the onions are fully cooked, add the cabbage, carrots, cooked chicken, and pre-soaked Pancit noodles. Pour the sauce mixture over the noodles, and bring to a boil. Cook for 2 minutes. That’s it! It couldn’t be easier.
Place noodles in a large serving bowl, and garnish with sliced green onions, boiled eggs, and lime wedges.