2 lbs. of chicken parts (and I mean, chicken parts - with bones and skin, y'all. Filipino food laughs at tasteless chicken breasts)
3-4 cloves of crushed garlic
1/2 cup of soy sauce (I prefer Lauriat Special Soy Sauce)
1 tbsp. of peppercorns
some bay leaves
1/4 cup of neutral oil
Marinate chicken, garlic and soy sauce in a bowl for an hour. Throw contents of bowl (including liquid) into a large deep saucepan (I like to use the dutch oven for this, too). Add peppercorns and bay leaves. Add water, but not so much that it covers the chicken, then the oil. Fire up the stove and put the pan over a medium-high heat. You'll know it's done when most of the water has thickened to a sauce and the oil starts to fry the chicken, about 20 minutes. Turn the chicken a few times to brown them evenly. Be careful with the peppercorns when you stick the chicken in your mouth, unless you like hot little landmines in your cheeks.
|Jonathan, Dave and spectacular Korean BBQ at the Los Angeles Farmer's Market|