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A Samoan chicken dish cooked in a Dutch oven.


For the chicken

2 pounds chicken pieces with skin on and bones, such as drumsticks and thighs

1 cup dark soy sauce

½ cup apple cider vinegar

1 onion sliced

4 cloves garlic peeled and diced

1 tablespoon ginger peeled and minced

Salt and pepper to taste

2 tablespoons tapioca starch

2 green onions chopped to garnish

1 tablespoon sesame seeds roasted to garnish

For the rice

2 cups cooked white rice

1 cup coconut milk

Pinch salt


For the chicken

Season the chicken well with salt and pepper; brown the chicken on all sides in a large Dutch oven.

Remove the chicken to a plate and drain all but a tablespoon or so of grease from the Dutch oven.

Sauté the onions and garlic and ginger in the Dutch oven, scraping up any bits from the chicken.

Return the chicken to the pan and add the soy sauce and vinegar, then add enough water to cover the chicken. Continue to cook for another 20 minutes or so or until the chicken is cooked through, then remove the chicken from the pan.

To thicken the sauce, take 2 tablespoons of tapioca starch in a bowl with just a touch of cold water to form a thick paste; whisk this into the sauce.

Reduce the heat as the sauce begins to thicken and return the chicken to the sauce.

For the rice

Into the warm cooked rice, add the coconut milk and a pinch of salt. You should have enough to cover the rice. Allow the rice to absorb the coconut milk.

Put a scoop of rice in a bowl then top with a couple pieces of chicken and sauce. Garnish with onions and sesame seed. Serve warm.

Original recipe by Darlene on

Photo Courtesy of International Cuisine