Paul Qui's Bedroom Adobo

Render the bacon in a medium-size stewing pot on low heat until the pieces are crispy. Remove and reserve the bacon bits.

Season the chicken with the black peppercorns and salt. Raise the temperature to medium-high and brown the chicken thighs, legs and wings in the bacon fat until the skin is crispy. Remove from the pot and let rest.

Brown the chicken breast, skin side only, until the skin is crispy. Remove from the pot and reserve.

Lower the heat and sweat the garlic and shallots in the fat until translucent. Raise the heat and deglaze the pot with the vinegar.

Once the liquid has reduced by half, add the chicken (except the breasts), bay leaf, water and fish sauce. Simmer until the meat is just about to fall off the bone, then add the breasts and cook for approximately 4 to 5 minutes, or until the breasts are cooked and tender. Add the bacon bits. The total time should be about 40 minutes. Serve over Ginger Rice, or in warm tortillas.