Chicken Lechon Paksiw (Lechon Manok Paksiw)

We had one whole roasted chicken that we weren’t feeling so fancy about and after having eaten at Milky Way and trying the lechon paksiw, I decided I can do the same with the chicken! Ta-dah! Lechon Manok Paksiw is born!

I am not sure how I know how to do it, but I more or less remember how to make liver sauce, from scratch. So I guess from there. A little bit of vinegar, sugar, black pepper, and onion, boiled and thickened with bread, which is added to some liver sauce and we have the base already! 🙂 Super easy!

After the sauce has been perfected, we dumped in the chicken and allowed everything to come together for a good 20 minutes. Served over rice, and everyone’s a happy camper!

The sauce 🙂

Chicken Lechon Paksiw Recipe

Leftover roasted chicken
Lechon sauce (or Mang Tomas, from a bottle)
vinegar
sugar
salt
pepper
bread
onion, sliced

Prepare the base first by sauteing the onions and adding the lechon sauce. And everything else is now to taste. You can actually cook the lechon paksiw with just the sauce and added vinegar (since paksiw means cooked in vinegar), but you can suit to taste all of the other ingredients. Let it boil, and taste. Mine was about 1 1/2 cups of lechon sauce, 1/3 cup vinegar, 2 to 4 tablespoons of sugar, a dash of salt and pepper. Once you are satisfied with the taste, add the meat 🙂 Let it boil for a good 20 minutes to allow the flavors to seep through chicken. 🙂

Finished product
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