3 lb. chicken, cut into serving pieces
1/2 cup vinegar
1/2 cup water
2 bay leaves
5 cloves garlic, minced
1 tsp. ginger, grated
1/2 cup coconut milk
Hot banana pepper (optional)
Cooking oil
Patis, pepper to taste

Place chicken, vinegar, water, bay leaves, garlic, ginger, banana pepper, patis and pepper in a pot and simmer for 30 minutes or until chicken is tender (covered). Drain and set sauce aside. Heat oil in a pan and saute chicken until brown. Remove oil from pan. Add sauce and let simmer uncovered to allow sauce to evaporate. When only approximately 1/4 cup of the sauce remains, add coconut milk. Let simmer for 3 minutes, stirring constantly.