Chicken Adobong

Directions

1. 1
   Mix together the rice vinegar, soy sauce, brown sugar and peppercorns.
2. 2
   Add the chicken breasts (they can be boneless or bone-in).
3. 3
   Place in the refrigerator to marinate for at least one hour.
4. 4
   Transfer to a large pot with a lid and cook over low to medium heat for 30 minutes.
5. 5
   Add the coconut milk and continue to cook for another 15 minutes.
6. 6
   Remove chicken and let cool until you can pick it off the bone and shred it.
7. 7
   Strain the sauce.
8. 8
   Mix the corn starch and water together until there are no lumps.
9. 9
   Add to the sauce and bring to a simmer for 10 minutes.
10. 10
    Add in the shredded chicken, heat and serve over rice.