20 lbs. whole chicken
2 cups vinegar
6 oz. garlic, minced
6 bay leaves
2 Tbsp. salt
1 tsp pepper
3/4 cup vegetable oil
3 cups unsweetened coconut milk
Cut each chicken into 18 pieces. Cut breasts in fourths and wings, drumsticks,
and thighs in half. Place chicken in pot large enough to hold all pieces.
Combine vinegar, garlic, bay leaves, salt and pepper and add to chicken.
Add enough boiling water to cover and simmer, uncovered until chicken is tender
and water has evaporated, about 30 minutes.
Add oil and fry pieces until brown. Add coconut milk and heat until
slightly thickened. Serve hot.