Paksiw na lechon manok (roast chicken stew in vinegar)

Ingredients

• 1 piece whole garlic, peeled and crushed
• 1 large onion, chopped,
• 1 big stick of cinnamon,
• 2 pieces bay leaves (laurel)
• ½ teaspoon whole peppercorn
• ½ teaspoon cracked pepper
• ½ teaspoon salt.
• ¾ cup white vinegar,
• 6 tablespoons soy sauce,
• 6 tablespoons brown sugar (or more),
• 1 ½ cup broth (or more) and
• 1 cup leftover lechon sauce (or the one commercially available or even liver spread or just plain cooked liver). Please note though that you might need to adjust the amount of vinegar if you are using just liver spread or plain cooked liver. Combine all these ingredients in a mixing bowl to create this dark sauce.

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Preparation

• 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.
• If your chicken still has the stuffing spices and other ingredients inside the cavity, take them out and discard.
• In a thick pot, place all the chicken pieces. Add all the ingredients except the lechon sauce and simmer on low heat.
• Once boiling, stir lightly to evenly blend the ingredients. Continue simmering until sauce is reduced, about 40~45 minutes.
• For the meantime, prepare the lechon sauce or liver spread or just cooked liver mashed in a small amount of water.
• Add the lechon sauce and continue simmering uncovered for about 5 minutes. Taste and adjust sugar or soy sauce according to your preference.
• 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.