Chicken Estofado Kangkong Chicharon

Ingredients: Ingredients:

2 whole chicken (cut into parts) 1 bundle Kangkong

1 head of garlic (crushed) 1 piece whole egg
6 peppercorns (ground) 1/2 cup all purpose flour
2 teaspoons dried oregano 1 1/4 cup cornstarch
2 tablespoons vinegar 1 cup cold water
1 tablespoon calamansi juice 1/4 teaspoon salt
6 dried prunes or -cup of raisins 1/4 teaspoon pepper
6 small whole onions (peeled) Cooking oil
2 pieces laurel leaves
1 tablespoon capers Procedure:
2-cups chicken stock 1. Separate the leaves from stalk. (use stalk for other
cup white wine cooking)
-cup sugar 2. Wash leaves and drain well.
3. In a mixing bowl, beat egg
4. Add cold water, cornstarch, flour, salt and pepper.
Procedure:
5. Whisk well.
1. In a mixing bowl, mix garlic, ground peppercorns,
6. Heat oil in a deep fryer.
oregano, calamansi, and vinegar.
7. Dip Kangkong in batter and let excess batter drip before
2. Rub chicken well with the mixture.
deep-frying.
3. In a bowl, place chicken and add in prunes or raisins,
8. Cook until nice and crunchy.
laurel leaves, onions, and capers.
9. Drain well in a kitchen towel.
4. Cover and refrigerate overnight.
10. Serve with any favorite dip.
5. In a casserole, transfer chicken and the whole marinade
mixture.
6. Stir in chicken stock and cook over medium heat for 10
minutes.
7. Lower heat and cook covered for 1 hour or until chicken is
tender.
8. Stir in wine and sugar and simmer for 30 minutes.