A simple Basic how to cook adobong manok

                   Personally, I would like to cook native chicken rather than the White Leghorn or the 45-day-old fowl. Native chickens are more tasty and not only they taste good but they taste very organic. If you are health-conscious, you can use olive oil instead of any other cooking oil. If you don't have coconut vinegar  white vinegar or sugar cane vinegar will do! But if you want it native and oh so Filipino, then, it's coconut vinegar!

                  Cook the chicken in oil until it is golden brown. After that, you add the other ingredients which include the vinegar, the other half portion of garlic (remember, we made 2 portions), the laurel leaves, peppercorn and water. You can add soy sauce if you like to give more flavor. You can start with 1 teaspoon of it, depending on your taste. Bring the chicken to a boil then lower the fire and cook uncovered for about 10 minutes or so. If you think it's too dry, add some more water, around 1/2 cup will do the trick or according to my wife, you can add more vinegar instead of water if you're the "sour-type". Then, cover the skillet and let simmer until chicken is tender and looking so, oh, delicious...
You can either cook the remaining garlic in a separate deep pan until it becomes soft golden-brown or you can later add this right before serving the chicken. Then, add the chicken to the garlic in a separate deep pan and cook until lightly crispy and pour the rest of the adobo sauce then serve hot.
Adobong manok is best eaten with hot white rice and a large bottle of Coke with crushed ice on the glass!