Chamorro Chicken Estafao

My mom would cook this dish with her mom, they would make it frequently but their styles differed. My mom's sauce is more liquidy, my grandma's is more like the consistency of gravy. It is more of a comfort food, easy to make, and yields a decent amount for a family of four like ours. Food should be served hot, as well as with rice, but the leftovers taste good as well.

For the noodles, my mom prefers the band Lungkow Vermicelli, the clear noodles covered by a pink net material.

Recipe Yield: Serves 4
Prep Time: 30 - 45 minutes

Ingredients and Directions:

• Put 2 lbs of either chicken drumsticks or thighs in a pot

• Add water to just above the chicken

• Add 1/2 cup soy sauce

• Add 1/2 cup vinegar

• Add some sliced onions (cut 2-3" long)

• Add some diced garlic

• Add some black pepper (not too much)

• Bring to a boil then simmer for 15-20 minutes

• Add 1/2 package of clear saifun noodles to the last 5 minutes of cooking

• Serve with white sticky rice 🙂

Recipe collected by Gabby Lupola. Contributed by Christina Marie (Castro) Lupola. My mom did not create the recipe herself, but the secret to the dish is the consistency of sauce. The dish was passed onto her from her mom, my grandma.