Tiger Mike's Adobo Manoc (Chicken)

Dear Peter,

This is the way I do it. Try, la.

3 tbsp of olive or peanut oil or virgin coconut oil
1 cup of soy sauce ( mushroom-soy is better)
2 garlic - sliced
1/3 cup of white vinegar ( white wine vinegar or balsamic vinegar is much better)
3 shallots - sliced
1/2 inch sliced ginger
2 bay leaves (daun salam) if not use curry leaves
4 chicken breasts cut into four equal pieces
1/2 black pepper - ground
2 ginger flowers (bunga kantan or keong fah or injee poo)

Put 2 tbsp of oil in a wok and fry the ginger, garlic and one ginger flower.

Add soy, vinegar, shallots, bay leaves and pepper
Fry chicken until cooked.
Use a srainer to filter the gravy from the rest.
Refry the chicken with one ginger flower for three minutes in the wok with one tbsp of oil. Place the chicken in the sauce and serve with rice.

N.B. Peel the ginger flower, petal by petal. Do not cut, or the flower will splinter and stick to the wok.

If Malaysians/S'poreans are eating, add 3 crushed cilli padi and add to the wok during cooking.
Btw, the adobo is genuinly Filipino, and not Spanish. Not a Barong Tagalog!!