Chicken Cooked in Coconut Milk (Manok sa Gata)

The combination of chicken and coconut milk is very popular in the pacific islands.  There are several versions depending on where you look (Thailand, Indonesia, Philippines, etc.)  This is one of our favorites at home.  This is even better the next day, if it lasts that long.

Ingredients:
1 1/2 lbs of chicken (thighs, legs and breasts)
3/4 cup vinegar
2 1/2 cups chicken broth
1 inch ginger (minced or paste)
6 cloves garlic (minced)
1 13oz can coconut milk
3 tblsp sugar
Salt and Pepper
1 tblsp canola or olive oil

In a deep pot or sauce pan, heat the oil.  Add the ginger and garlic and saute for approximately 1 minute. Add the chicken pieces and cook for another 3 minutes.  Add the vinegar and chicken broth.  Season with salt and lots of pepper, then add the sugar.  Reach to a boil, then reduce to a low boil.  Cook for 30 minutes. Watch carefully to ensure the liquid does not dry out.  Add the coconut milk and continue to cook in a low boil for another 20-25 minutes.  Season with salt and pepper if necessary.  Spoon over rice with a generous amount of the soup.  Enjoy!