Garlic Fried Rice with Chicken (Chicken Adobo)

Ingredients

• 4 cups Cooked Rice (day-old)
• about 680 g Chicken Thighs
• 1/2 cup Soy Sauce (Nut-Free)
• 1/4 cup White Vinegar
• 8 cloves Garlic
• 1 tsp Black Peppercorns
• 2 leaves Bay Leaves
• 3 tbsp Vegetable Oil
• 1/2 tsp Salt
• 1 tsp Sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large pot, combine the about 680 g chicken thighs, 1/2 cup soy sauce, 1/4 cup white vinegar, 4 cloves of the garlic (minced), 1 tsp black peppercorns, and 2 bay leaves. Bring this mixture to a boil over medium-high heat (204.4°C / 200°C), then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the chicken is cooked through and tender. During the last 5 minutes of simmering, stir in the 1 tsp sugar.
2. 2Carefully remove the cooked chicken thighs from the pot. Once cool enough to handle, shred or cut the chicken into bite-sized pieces. Set the chicken aside, and reserve the cooking liquid (adobo sauce) in the pot.
3. 3Heat 3 tbsp vegetable oil in a large skillet over medium-high heat (204.4°C / 200°C). Mince the remaining 4 cloves of garlic and add them to the hot oil. Sauté for 1-2 minutes, until the garlic is golden brown and fragrant, being careful not to burn it.
4. 4Add the 4 cups of cooked rice (day-old) to the skillet. Stir and break up any clumps of rice. Add the 1/2 tsp salt.
5. 5Continue to stir-fry the rice constantly for 5-7 minutes, until the rice is heated through and starting to get slightly crispy.
6. 6Serve the garlic fried rice immediately. Top with the prepared chicken pieces and drizzle with some of the reserved adobo sauce from the pot.

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