Paksiw na Lechon Manok (Roast Chicken Stew in Vinegar)

Just like “lechon” pork (roast pork), leftover “lechon manok” (roast chicken) can be transformed into an exciting “paksiw” (stew in vinegar) dish called “Paksiw na Lechon Manok” (Roast Chicken Stew in Vinegar). Basically the method is similar to the preparation of “Lechon Paksiw” which I have posted before. In the same way as well, the resulting dish offers a unique course with no trace of it being made from a leftover roast meat. Since it is stew in vinegar, the taste is very appropriate for the still sate taste we usually feel after indulging in extravagant meals during family occasions.

For the two “lechon manok” leftover from the recent birthday celebration of one of our members, “paksiw na lechon manok” is the unanimous request of the group. While I have cooked “lechon paksiw” from roast pork many times before, this is my first attempt to do it with excess roast chicken.

The leftover roast chicken is not due to its taste not being good. It is in fact, very tasty and nicely prepared. However they cooked too much that even after we have eaten a lot, two whole roast chickens still remain. This actually stirs the excitement of everyone thinking we will have “paksiw na lechon manok” the day after. Sometimes, such meal is as stimulating as the previous feast.

The ingredients needed are: 1 pc whole garlic, peeled and crushed, 1 large onion, chopped, 1 big stick of cinnamon, 2 pcs bay leaves (“laurel”), ½ tsp whole peppercorn, ½ tsp cracked pepper and ½ tsp salt.

The other ingredients are ¾ cup white vinegar, 6 tbsp soy sauce, 6 tbsp brown sugar (or more), 1 ½ cup broth (or more) and 1 cup leftover “lechon” sauce (or the one commercially available or even liver spread or just plain cooked liver). Please note though that you might need to adjust the amount of vinegar if you are using just liver spread or plain cooked liver. I combined all these ingredients in a mixing bowl to create this dark sauce.

To cook the dish, first take the leftover roast chicken from the fridge (it should be inside the fridge) and cut it up into serving sizes. If your chicken still has the stuffing spices and other ingredients inside the cavity, take them out and discard. Mine have shallots, lemon grass, garlic and ginger inside it, the secret to a very tasty “lechon manok”.

In a thick pot, place all the chicken pieces. Add all the ingredients except the “lechon” sauce and simmer on low heat. Once boiling, stir lightly to evenly blend the ingredients. Continue simmering until sauce is reduced, about 40~45 minutes.

For the meantime, prepare the “lechon” sauce or liver spread or just cooked liver mashed in a small amount of water. I still have an extra sauce from last week's “lechon” pork head. Yes, we always cook “lechon” in our oven and I always prepare a sauce.

Add the “lechon” sauce and continue simmering uncovered for about 5 minutes. Taste and adjust sugar or soy sauce according to your preference. You might want to add a little hot water as well if it’s too dry for you. Simmer further for 5 minutes and that’s it.

Serve in a large platter. This is so good with steaming rice………lots of it. Yummy! c“,)