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Pepitoria Ii

asian, filipino, chicken

1 live chicken, 1.5 kg
1/2 cup vinegar
3 tablespoon oil
1 centiliter garlic, macerated
1 onion, sliced
1/2 cup chicken stock
1 cup coconut cream (optional)
1 teaspoon salt
1/2 teaspoon pepper

Cut the jugular vein of the chicken and cut through the neck of chicken. Collect blood into 1/2 cup vinegar. Clean and cut chicken into serving pieces. Saute the garlic, onion and chicken in the hot oil. Cover and cook for 10 minutes. Add the venegar-blood mixture and chicken stock and cook until chicken is temder. Add coco cream and seasonings. Serve immediately. from "Galing Galing", by Nora Diaz From: Glen Jamieson Date: 01 Sep 97 National Cooking Echo Ä

Yield: 6 servings

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