• 3 pounds chicken (legs, thighs or whole) cut up into serving parts
  • 1 medium onion, peeled and sliced
  • 4 to 5 cloves garlic, peeled and minced
  • 3 to 4 peppercorns, cracked
  • juice of 2 lemons
  • ¼ cup soy sauce
  • 1 tablespoon oil
  • 1 cup water
  • 2 tablespoons liver spread
  • salt to taste


  1. Wash chicken and drain well.
  2. In a bowl, combine chicken, onions, garlic, peppercorns, lemon juice and soy sauce.
  3. Apply marinade into meat and leave inside refrigerator for about 1 hour.
  4. In a wok or wide skillet over medium heat, heat oil.
  5. Add chicken and reserved onions and garlic from the marinade. Cook, stirring regularly, for about 7 to 10 minutes or until chicken is lightly browned and juices run clear.
  6. Add reserved marinade and water and bring to a boil.
  7. Lower heat, cover, and continue to cook for about 30 to 40 minutes or until chicken is cooked through and sauce is reduced.
  8. Add liver spread and stir to dissolve. Cook for about 4 minutes or until sauce is thickened. Season with salt to taste.

Garnish with sliced onion rings, if desired.

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