Filipino Chicken Adobo
4 piece whole chicken legs
1/2 cup rice vinegar
3 tablespoons soy sauce
3/4 cup water
2 tablespoons whole black peppercorns
1 whole garlic bulb, peeled and roughly chopped
3 tablespoons vegetable oil
2 tablespoons corn starch
4 bay leaves
2 scallions, sliced thin, green parts only
Salt to taste
Bring the vinegar, soy sauce, water, bay leaves, peppercorns and 2 chopped cloves of garlic to a boil in a small saucepan over medium heat. Lover heat and allow to simmer for 10 minutes. Remove from heat and let cool. Place chicken in a large bowl and pour marinate over the chicken; cover and place in the refrigerator for 24 hours.
Remove chicken from the marinade and pat dry. Reheat the marinade. Heat the oil in a large deep-sided skillet. Sear the chicken on both sides. Add the remaining chopped garlic to the pan and fry it with the chicken for 3 to 4 minutes. Pour the marinade into the pan. Bring to a boil then let simmer for about 30 minutes. I usually taste it to see if it needs salt. Place the corn starch in a small bowl. Add a little water to make a paste. Add the paste to the pan and stir well. Continue to cook until the sauce has reduced slightly and has thickened up.
Serve the chicken over white rice (I buy my rice already made from the Chinese food restaurant. Not only does it save time, but it's 1 less pot to clean.)with some sauce and garnished with the scallions.