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This recipe that serves six people, reprinted from her debut cookbook, \"Lemongrass and Lime: Southeast Asian Cooking at Home,\" highlights staple ingredients that Cohen said many Filipinos have on hand -- soy sauce, vinegar, black pepper, garlic and bay leaves.

\"I add in a few more ingredients to really amplify the flavor. While working in other kitchens over the years, this has always been my go-to staff meal,\" she said. \"It is easy to make, and while it braises away in the oven, I can get my prep done.\"

Ingredients
1/4 cup canola oil
6 chicken thighs
6 chicken drumsticks
1 large Spanish onion, halved and thinly sliced
6 garlic cloves, smashed
1 cup Kikkoman light soy sauce
1/2 cup Chaokoh coconut milk
1/2 cup coconut vinegar (can substitute apple cider vinegar)
3 tablespoons granulated sugar
1 teaspoon freshly ground black pepper
1/2 teaspoon ground bay leaf powder
Steamed jasmine rice
2 tablespoons crispy Garlic
2 scallions (green and pale green part), thinly sliced

Directions

Heat 2 tablespoons of the oil in a large Dutch oven over high heat until the oil begins to shimmer. Add the chicken thighs and cook for about 3 minutes per side, until golden brown on both sides. Transfer to a large plate.

Add the remaining 2 tablespoons oil to the pan and heat until the oil shimmers. Add the chicken legs and cook for about 3 minutes per side, until golden brown on both sides. Transfer to the plate with the thighs.

Remove all but 2 tablespoons of the fat from the pan; add the onion and cook, stirring occasionally, for about 5 minutes, until soft.

Add the garlic, soy sauce, coconut milk, vinegar, 1 cup of water, the sugar, pepper and bay leaf powder and stir until combined.

Return the chicken to the pot and bring to a boil. Reduce the heat to low, cover, and cook for about 1 hour, until the chicken is tender. If the liquid reduces too quickly or becomes too salty, add a bit of water.

Serve with steamed jasmine rice and garnished with crispy garlic and the scallions.

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