It was from my mother-in-law that I first learned about Chicken 1-2-3 but I didn’t know at the time that it was a Filipino dish. Later on, I would find several versions of the recipe in various cookbooks by Filipino authors.
In The Philippine Cookbook by Virgina Roces de Guzman and Nina Daza Puyat, the dish is called Ely’s 1-2-3 Chicken. The contributor is one Eligio Teehankee so I suppose he is Ely.
Multiply the ingredients if you intend to cook for more.
- Wipe the chicken thigh fillets with paper towels.
- Heat the cooking oil in a frying pan.
- Lay the chicken fillets, skin side down, in the hot oil in a single layer.
- Cook the chicken over high heat until the skins are browned.
- Flip the chicken fillets over to brown the opposite sides.
- Turn down the heat to medium.
- In a small bowl, stir together the grated ginger, sugar, rice wine, vinegar and soy sauce, and pour over the chicken in the pan.
- Braise the chicken in the sauce, uncovered and turning them over every few minutes, until the sauce is thick and reduced to about three tablespoonfuls.
- Scoop out the chicken fillets, move to a chopping board and cut into strips.
- Arrange the cut chicken in a serving bowl or plate.
- Spoon the remaining sauce over the chicken.
- Sprinkle in the scallions, and serve.
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