Spicy chicken adobo
8 stalks lemongrass (lower stalks only)
800 grams chicken
8 cloves garlic
2 tbsp. oil
3 tbsp. vinegar
1 tsp. cracked green peppercorns
1/2 tsp. salt
2 tbsp. patis
2 pc. bird's eye chili
1. Pound the stalks of lemongrass with the back of a knife. Marinate the chicken with lemongrass overnight.
2. Sauté garlic in oil, add chicken until golden brown.
3. Add vinegar but do not stir.
4. Add peppercorns, salt, patis and chili.