Adobo Chicken with Ginger

This is considered to be Philippine's national dish.

INGREDIENTS
1 (3 pound) whole chicken, cut into 8 pieces
1/2 cup soy sauce
3/4 cup rice wine vinegar
1 bulb garlic, peeled and crushed
2 tablespoons thinly sliced fresh ginger root
2 bay leaves
1/2 tablespoon black peppercorns

DIRECTIONS
Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns and keep the marinade aside for at least 1 to 2 hours prior to cooking.

Put the mixture in a Dutch oven and bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally.

After 30 minutes, remove lid and cook until liquid has reduced to half.

Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.

Chicken and Pork Apretada

Ingredients

2 lb. chicken cut into pieces
1 lb. pork cut in 1 1/2 inch cubes
4 cloves crushed garlic
1 medium sized onion, finely chopped
1 medium sized tomato, chopped
4 oz. can of tomato sauce
2 cups water
1 or 2 small bayleaf
1 spring oregano
1 bell pepper cut into 1 inch squares
4 medium sized potatoes cut into 2-inch pieces
1/2 cup frozen peas
3.5 oz pimento cut into 1 inch cubes

corn starch

cooking oil

Preparation

1. Dust chicken and pork pieces in cornflour, salt and pepper. Heat oil and fry to make brown.
2. Saute garlic, onions, tomatoes and tomato sauce in separate pot. Pour 2 cups water and let boil.
3. Add browned chicken, pork, bayleaf, oregano and bell pepper. Simmer for 30 minutes or until tender.
4. Add potatoes and cook until tender. Add salt and pepper according to taste. Thicken sauce by adding corn starch dissolved in water into the pot.
5. Finally, add peas and pimento and cook for another 3 minutes. Serve with hot rice.