Adobo Chicken and Pork with Rice (Philippine National Dish)
For the marinade, peel and finely chop garlic and ginger. Peel onion and cut into narrow strips. Mix garlic, ginger and onion with soy sauce, 3 tablespoons oil, pepper and vinegar and set aside. Rinse chicken thighs and split apart at the joint. Rinse pork tenderloin, pat dry, and cut into bite-sized cubes. Pour marinade over meat pieces and let stand 1 hour.
Meanwhile, boil rice in 500 ml (approximately 2 cups) salted water.
Remove meat from marinade and set marinade aside. Heat 2 tablespoons oil in a wok and sauté meat pieces. Add marinade, 400 ml (approximately 1 1/2 cups) water and bay leaves to wok and simmer over medium heat for about 15 minutes. Remove meat from sauce and keep warm. Stir cornstarch in cold water until smooth and stir into wok to thicken sauce. Season with salt and pepper.
To serve, spread rice on plates and top with meat and sauce. Garnish with bay leaves.