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Paksiw na lechon manok (roast chicken stew in vinegar)
Paksiw na Lechon Manok (Roast Chicken Stew in Vinegar)
Preparation
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To cook the dish, first take the leftover roast chicken from the fridge (it should be inside the fridge) and cut it up into serving sizes.
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If your chicken still has the stuffing spices and other ingredients inside the cavity, take them out and discard.
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In a thick pot, place all the chicken pieces. Add all the ingredients except the lechon sauce and simmer on low heat.
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Once boiling, stir lightly to evenly blend the ingredients. Continue simmering until sauce is reduced, about 40~45 minutes.
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For the meantime, prepare the lechon sauce or liver spread or just cooked liver mashed in a small amount of water.
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Add the lechon sauce and continue simmering uncovered for about 5 minutes. Taste and adjust sugar or soy sauce according to your preference.
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You might want to add a little hot water as well if it's too dry for you. Simmer further for 5 minutes and that's it.Serve in a large platter.
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I would omit the cinnamon or decrease it to 1/4 of the amount and decrease the soy sauce by 1/2.
I think..tasty recipes....
Good taste