Title: Pepitoria Ii
Categories: Filipino Asian Chicken
Yield: 6 Servings

1		Live chicken, 1.5 kg
1/2	c	Vinegar
3	tb	Oil
1	cl	Garlic, macerated
1		Onion, sliced
1/2	c	Chicken stock
1	c	Coconut cream (optional)
1	ts	Salt
1/2	ts	Pepper

Cut the jugular vein of the chicken and cut through the neck of chicken. Collect blood into 1/2 cup vinegar. Clean and cut chicken into serving pieces. Saute the garlic, onion and chicken in the hot oil. Cover and cook for 10 minutes. Add the venegar-blood mixture and chicken stock and cook until chicken is temder. Add coco cream and seasonings. Serve immediately.

from "Galing Galing", by Nora Diaz From: Glen Jamieson Date: 01 Sep 97 National Cooking Echo Ä

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