Chicken Pakam

Ingredients for Chicken Pakam

• 1 kg chicken thighs and legs
• 1/4 cup cane vinegar
• 2 bay leaves
• 1 tbsp roughly ground black pepper
• 1 thumb-sized piece ginger, cut into thin matchsticks
• 4 large red tomatoes, chopped
• Fish sauce, to taste
• 1 cup water
• 6 cloves garlic, minced
• 2 medium shallots, thinly sliced
• Chopped coriander, for garnish
• Oil, for cooking

How to cook Chicken Pakam

1. 1.Combine chicken, vinegar, bay leaves, and pepper in a wok. Bring to a boil over high heat, turning chicken once, until vinegar nearly evaporates.
2. 2.Add oil before the liquid fully dries. Fry chicken until lightly browned on each side, then set aside.
3. 3.Over medium heat, sauté garlic, shallots, and ginger in the same wok until aromatic. Add tomatoes and cook until shallots soften.
4. 4.Add water and bring to a boil. Return chicken, cover, and cook over medium heat for 10 to 15 minutes.
5. 5.Cook until chicken is done and liquid reduces by half. Season with fish sauce, garnish with coriander, and serve.