Vinegar lovers need to stop here for the Philippine’s best-known dish. Seared chicken is poached in a vinegar, ginger and garlic bath until it falls off the bone. After trying many different vinegars, for me cider comes out the winner for the best depth and flavour. Here rice vinegar is too mild and white wine results in an acidic sauce. Pork ribs or belly are also delicious, but give them longer to simmer.
In a heavy saucepan, heat the sesame oil. Add the chicken legs and brown on both sides, about 5 minutes. Remove from the pan and add the ginger and whole garlic cloves and sauté over medium heat until golden, about 5 minutes.
Add the onion, soy, vinegar, sugar and chilli flakes to the pan. Cover with a lid and cook over low heat for 20 minutes. Remove the lid and cook for another 15 minutes. The sauce will thicken and become more concentrated as it cooks.
Serve the chicken with steamed rice and a sprinkling of coriander and sliced spring onions.
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