Chicken Adobo

By Chef King Phojanakong, Umi NOM Restaurant

Serves 4

Approximately 3 pounds, whole chicken, cut up
8 garlic cloves, crushed
1 tablespoon black peppercorns
5 bay leaves
1 cup distilled white vinegar*
½ cup soy sauce
½ cup water
¼ cup coconut milk

Combine all ingredients and let stand for at least ½ hour. Bring to a simmer, cover and braise for 40 minutes or until tender. If desired, finish sauce with coconut milk and serve over rice.

*Typically the vinegar used is from sugar cane. Almost any clear or distilled white works well as a substitute.