Chicken Paksiw

Method

1. Use roast chicken that was refrigerated promptly and is still within its original safe storage period. Separate into serving pieces, removing any tough cartilage. Do not use a bird that sat unrefrigerated overnight; this sauce cannot make it safe.
2. Heat the oil in a wide saucepan over medium heat. Cook the onion for 3–4 minutes until softened, then add the garlic and stir for 30 seconds without browning it. Add the bay leaves and cracked pepper.
3. Pour in the vinegar and measured water. Bring to a steady simmer for 3 minutes to soften the raw vinegar aroma. Keep some ventilation in the kitchen and avoid leaning directly over the pot.
4. Stir in the prepared lechon sauce. Bring back to a gentle simmer, scraping the base to prevent the sweet sauce catching. If your particular sauce is very thick, add 2 tablespoons water now.
5. Nestle in the cooked chicken and spoon sauce over the exposed surfaces. Cover loosely and simmer gently for 10–15 minutes, turning the pieces once. Thick bone-in joints may take longer to heat than thin boneless pieces.
6. Check the coldest part of a large piece reaches 74°C. Remove the lid and simmer for another 2–3 minutes if the sauce needs reducing. Taste only after heating thoroughly, then add the optional sugar or soy a little at a time if required.
7. Remove bay leaves and serve with rice prepared separately. The finished sauce should be pourable, tangy and savoury, not a sticky glaze. Plan to eat the reheated chicken in this meal rather than repeatedly cooling and warming the entire batch.