Classic pinoy bagoong with crispy chicken skin twist!
Cook the chicken skin until crispy then set aside.
In the same pan, saute the garlic, red onion and siling labuyo.
Add the alamang and cooked for 5 mins.
Add the brown sugar then stir. Simmer for 20-30 mins untilt he sauce thickens
Pour the white vinegar then boil for 5 mins.
Add the chicken skin and stir
Adjust the taste with salt and pepper. Serve with green mangoes and Singkamas
0 servings
8-10