Talunang Manok

This is my first time to hear this kind of recipe. I haven't tasted this one either, well, I got this recipe from one of my cosmopolitan magazine. According to Chef Jun Jun de Gusman of Cafe Ysabel, the secret of this tasty chicken is in the simple but carefully concocted sauce.

You will need:

1 kilo chicken, chopped into serving pieces

1/2 cup Golden Fiesta cooking oil

2 tablespoons minced garlic

2 onions sliced

3 tablespoons Datu Puti Vinegar

2 tablespoons finely chopped ginger

2 tablespoons Datu Puti Soy Sauce

1 cup water

1 cube chicken stock

1 tablespoon Datu Puti Patis

Freshly ground pepper

1. Saute garlin and onions in oil until onions are translucent. Add chicken and cook on each side.

2. Add Vinegar and ginger and without stirring, let mixture come to a boil.

3. Mix weel. Add soy sauce, water and chicken stock. Once stock is dissolved, taste sauce and adjust seasoning with patis and pepper.

4. Let mixture come to a boil and remove from heat. Serve with rice.

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