Sweet Chicken Leg and Thigh Barbeque Plate

Growing up in the Philippines, my parents and my siblings would frequent one of the most long-standing and popular restaurants in Manila, called Aristocrat. We would always order just the same dish, over and over again: The Chicken Barbeque meal with its barbeque sauce and Java Rice. Of course, there would always be additional orders of Java Rice before we leave, and dessert.

Then, as all story goes, this is the part where I say I grew up and we did not eat there as often anymore. Although, I still would remember these memories every time I pass by this restaurant. 

After I graduated college and started working in Makati, my colleagues and I would have lunch in Reyes BBQ, which is apparently handled by one of the children who owned Aristocrat. I also learned that another restaurant, Serye, is owned by another child of the one who owned that same popular eating place in Manila. When my friend told me this, I did not really bother knowing why all this happened, I was just glad that I was able to have almost the same recipe at a place nearer to the office.

Now that I have moved to Sweden, I miss eating in those restaurants so I decided to try my luck in experimenting with our own version of a honey barbeque sauce. It's almost as good as the one in Aristocrat, Serye, or Reyes BBQ with some missing ingredients (which I would hopefully figure out in the future) but it is definitely worth the try. Hope you enjoy this one!

Ingredients

Drumstick and thigh chicken slices (3 pieces would fit in a medium-sized frying pan)

1.5 tsp. salt

4.5 tbsps. soy sauce

3 tbsps. honey

3 tsps. black pepper / pepper mix

3 dl. water

Directions

1. Pour water into the frying pan, and place all 3 chicken slices there. 
2. Pour salt.
3. Set to medium heat and bring the chicken to a boil. Wait until much of the water has evaporated (about 30-40 minutes). Be sure to cut small slices on the surface of the chicken slices so the water seeps into the bones.
4. Add the soy sauce and honey, and mix it in with the chicken. Be sure to leave some of the mixed soy sauce and honey even on top of the chicken slices.
5. Lower the temperature and cover the pan for at least 15 minutes more.
6. Check to see if the honey and soy sauce mixture has thickened and the sauce has made the chicken slices brown.
7. Turn off the heat, sprinkle the pepper all over the chicken slices and cover for 5 minutes.
8. Best served with rice and a side dish.