This is a different take on pinatisang manok. It is cooked much like adobo. You will be needing onions, ginger, garlic, Thai fish sauce, chicken cut into small pieces, whole peppercorns and bay leaves.
As usual, I boiled the chicken first to ensure that all the pieces are cooked through and that no smell of blood remains. In a bowl, mix Thai fish sauce, ginger, peppercorns and bay leaves.
Saute some garlic and onion rings in a pan then add the chicken. Fry until brown. Pour the sauce and let boil. When boiling, lower heat then simmer until almost all liquid is gone.
Serve with hot rice. We didn't finish everything on the plate. Want to know what happened to the leftovers? That's next.
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