Chicken Adobong

1. 1

   Mix together the rice vinegar, soy sauce, brown sugar and peppercorns.

2. 2

   Add the chicken breasts (they can be boneless or bone-in).

3. 3

   Place in the refrigerator to marinate for at least one hour.

4. 4

   Transfer to a large pot with a lid and cook over low to medium heat for 30 minutes.

5. 5

   Add the coconut milk and continue to cook for another 15 minutes.

6. 6

   Remove chicken and let cool until you can pick it off the bone and shred it.

7. 7

   Strain the sauce.

8. 8

   Mix the corn starch and water together until there are no lumps.

9. 9

   Add to the sauce and bring to a simmer for 10 minutes.

10. 10

    Add in the shredded chicken, heat and serve over rice.

No additional tips available.