This is how they should look when they are ready to be cooked. Note there are 5, not 4 or 6....that is so annoying. You'd think they could order another size meat tray to package them in for an even number.
Now you heat oil in a big pot and start browning the chicken "balls", adding in the onion and garlic.
You are going to add a soy sauce/vinegar mixture to the chicken.
Here is the secret ingredient...whole peppercorns. Since they will have to picked out before the dish is served, you might want to tie them in cheesecloth, if you have such a thing in your kitchen.
This is the wonderful sauce that you end up with.
Here are the nice, caramelized and flavorful chicken legs. Don't look like chicken legs, do they? The soy/vinegar/peppercorn flavors have permeated the meat and made it so tender and buttery. The meat falls off the bone in chunks, making it actually easy to eat neatly with a knife and fork...no gnawing off the bone required.
Philippine Vinegar Chicken
(from Little Meals, out of print)
4-6 chicken legs (chop off "handle")
1 medium onion, chopped
3 cloves garlic, pressed
1/4 cup white vinegar (or rice vinegar)
3 T soy sauce
20 whole black peppercorns
Plate two chicken pieces on steamed jasmine rice, top with pan sauce, serve with stir-fried vegetables.