From The Straits Times    |

Serves 8

Chicken
500 grams chicken legs
1 head chopped garlic
1 medium diced onion
1/3 cup vinegar
1 cup  soy sauce
1 cup  water or Beer
3 pieces bay leaves
2 tblsp oil
1 tsp cracked black peppercorn
Sugar and salt to taste

Rice
3 cups long grain rice
2 tblsp chicken fat or lard
3 cloves smashed garlic
1 inch sliced piece of ginger
3 leaves Pandan
4 cups chicken stock

1 Add oil to medium sized pot and  sauté onions and half of the garlic until browned.
2 Add the chicken legs and brown on all sides.
3 Once the chicken is browned add the vinegar and simmer it for 5 minutes.
4 Add the remaining ingredients. Bring the mixture to a boil and once boiling turn down to a simmer.
5 Simmer for 30 minutes or until the sauce has reduced by half.
6 For the rice you can use a rice cooker. Remove the pot from the rice cooker and melt the chicken fat in it. Then add the ginger and garlic and sauté until golden brown.
7 Remove the garlic and ginger then add the rice, the important thing is that you coat all of the grains of rice with fat. This will insure even cooking.
8 Remove from heat and add the stock. Give it a good mix then place the pandan leaves atop. Return to rice cooker and cook. Let stand for 5 minutes before using.

Chef Bruce Lim is the host of Tablescapes: Life on a Plate on the Asian Food Channel, in which he travels across the many islands of the Philippines, sampling and whipping up tantalising Filipino dishes, with his co-host Angel Aquino.
Tablescapes airs on the Asian Food Channel every Thursday at 9.30pm.