Article: Add the garlic first and cool until lightly brown. Then add the chopped onions and cook until it becomes translucent. Be careful not to burn the garlic and onion. Use a wooden spoon or spatula to keep the ingredients moving. You don't have to use a whole chicken. Instead, you can use parts of the chicken you like the best instead. Stir and mix everything together. Once everything begins to boil, turn your stove to low heat. Add more water to the mixture if you think the dish is too dry. Cover the skillet and let the chicken simmer until it is tender.  After 15 minutes, spoon the sauce over the chicken. Let it simmer for the rest of the remaining time. If you like your chicken dry, let it simmer for a little longer. You can serve the adobon manok on top of rice, with potatoes, or with bread. And pair it with a refreshing glass of cold soda or fresh juice.
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Heat the garlic and onion in oil on medium heat. Add the chicken and stir. Add the soy sauce, vinegar, peppercorn, salt, sugar, water, and bay leaves. Bring the chicken to a boil. Let the chicken simmer for 20 to 30 minutes. Serve and enjoy.