20 pcs Chicken Thighs, cut into bite size pieces
1/2 cup soy sauce (Philippine Soy sauce or Kikkoman)
1 whole garlic, minced
1/4 cup Chinese cooking wine
1 tsp black pepper
1. Marinate chicken pieces in garlic, soy sauce and wine for at least 24 hours.
2. Before cooking let it cool down to room temperature.
3. Pan fry chicken pieces for 6-8 minutes.
4. Once cooked top with fried garlic.
Filed under: Masarap na Putahe