From the recipe collection
Chicken Pakam
An old-style Bulacan chicken stew with tomato, ginger, garlic, and a lightly sour savoury sauce.
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 4
- Audio recipe
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Ingredients
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Method
- Pat the chicken dry and season with pepper and a small amount of fish sauce.
- Brown the chicken in oil in a wide pot, working in batches if needed, then set it aside.
- Sauté the garlic, onion, ginger, and tomatoes until the tomatoes become soft and jammy.
- Return the chicken and pour in the vinegar, soy sauce, and water.
- Let the vinegar boil uncovered for 2–3 minutes before stirring, then lower the heat.
- Cover and simmer until the chicken is tender and the thickest piece reaches 74°C.
- Uncover and reduce the sauce until it lightly coats the chicken; add hot water if the sauce tightens before the meat is tender.
- Taste only after the chicken is fully cooked, adjust salt or sourness, and serve with rice.