Hoisin Chicken

The last dish I whipped for Lauren's 3rd Birthday dinner. We have started cooking right after lunch but we knew that since June 12 is a work night, our guests would be arriving in batches right after they get off from work. Our first guests arrived at 5:30, they were my husband colleagues coming directly from their job-site. My sister in law and some of her friends arrived at around 7:30 and the next batch we expect to arrive are my cousins who gets off from work at 9pm so expected to arrive around 10-ish. So you see, the food had been reheated a couple of times already before the last batch are expected to arrive, and I just can't bear to serve them a menu of reheated food so I asked the maid to leave one whole chicken thawed on the kitchen counter and I'll prepare it right before they arrive.

At this point, I was inclined to cook chicken Asado so I had the chicken cut up to 4 quarters. But then by around 7pm, I was just so tired and chcken Asado call for a bit more standing in front of the stove to fry the chicken before braising with the sauce. And I realized that I don't have enough time to marinate the chicken and cook a perfect sauce. Hmm.. I should have decided on it earlier so I was able to marinate the chicken...
So, at the last minute, I just decided to prepare an adobo-inspired recipe but instead but with a twist using Hoisin Sauce. I had asked the maid to chop the chicken more into adobo cut and chop an onion and I'm good to go! This is a throw everything in the pan recipe so very easy and I was surprised to find it a hit among the guests! Nobody could guest though what it was! One of my cousins even commented "this is good, i thought it's adobo, humba pala!" lol! --- no cousin, the humba was finished and you'd cry if you learn that it was actually pork! hahaha!
Ingredients:
1 whole chicken, adobo cut
1/4 cup soy sauce
3 tbs hoisin sauce
2 tbs sugar
2 tbs sesame oil
1 large onion, finely chopped
3 clove garlic, finely chopped
2 bay leaves
Method:
Mix all ingredients in a sauce pan and toss in chicken with your hand to evenly distribute the marinade. 
Set aside for 15-30 minutes.
Put over high heat and cook until it boils. Lower the heat, cover and let simmer for about half an hour. 
Turn off heat and transfer into a serving bow. Serve with hot steamed rice. Enjoy!