Gisadong Manok Bisaya with Aswites

Method

1. Pat the chicken dry, season it with half the salt, and rest for 15 minutes.
2. Heat the oil in a wide heavy pot and brown the chicken in batches so the skin and cut surfaces develop colour.
3. Lower the heat, add garlic and ginger, and cook for 1 minute without letting the garlic burn.
4. Stir in the aswites paste and cook until it colours the oil deep red-orange and smells earthy rather than raw.
5. Return all the chicken, add coconut water, and bring to a gentle simmer while scraping up the browned bits.
6. Cover and cook over low heat for 25–45 minutes, depending on the age of the bird, adding a little hot water only if the pot dries before the joints tenderize.
7. Pour in the vinegar and let it boil uncovered for 2 minutes before turning the chicken; continue simmering until the sauce reduces and lightly coats the pieces.
8. Add spring onions for the final minute, taste with a piece of chicken, and adjust salt only now.
9. Rest covered for 5 minutes and serve with rice.