Adobong Manok sa Gata

Marinate chicken in soy sauce, vinegar, and black pepper for at least 2 hours in a covered containter at room temperature.

In a pan, sauté garlic, ginger, and onions, then add the drained marinated chicken. When the
chicken is half-cooked, add the coconut cream and bay leaves.

Simmer for 15 to 20 minutes. Season with fish sauce, add the chilies then serve immediately.

Gata tips:
•  To get coconut cream fromthe coconuts, simply run the white coconut flesh through a juicer.

•  Or pour water on the white coconut flesh, stir and let stand for a couple of minutes before squeezing by hand to extract the coconut cream and running it through a cheese cloth to remove any sediments.

•  Canned coconut cream is also readily available in supermarkets.

If you liked this recipe, we highly recommend: Bicolano recipes,  recipes with gata,  adobo recipes