While buying the chicken earlier this week, I quite forgot that we don’t have a decent butcher knife at home, and it was more difficult than I expected to dismember half a chicken with my bare hands, so I let it marinate in soy sauce and vinegar overnight so it would be much softer the next day. Very cathartic, tearing up all that flesh and skin and bone. Anyway, I used a bit too much vinegar and ginger and too little soy sauce, so that the boiling sauce stung the nostrils a bit, but a little brown sugar helped bring down the acidity. Quite good with rice and chutney.
Next project: find some bagoong.