Chicken with Gravy

Ingredients:
1 k. chicken, cut into 9 pieces (you may use 1 k. drumstick or any of your favorite chicken cut)
1 big head garlic, crushed with skin on
¼ cup soy sauce
2 tbsps. sinigang powder mix (gives a better flavor than calamansi)
1 tsp. rock salt
1 tsp. ground peppercorn

For dredging:
1 cup all purpose flour
1 egg, slightly beaten
1-½ cups sprite or beer

For the gravy:
¼ cup all purpose flour
¼ cup oil (used for frying the chicken)
1 pc. chicken cube
2 cups water
1 tbsp. soy sauce
¼ tsp. ground pepper
½ cup button mushrooms, chopped (optional)

Directions:
Mix well the garlic, soy sauce, sinigang mix, salt and pepper.
Marinate the chicken pieces in the mixture for 1 hour (or preferably up to eight hours) in the refrigerator.
Mix thoroughly dredging ingredients in a bowl.
Coat the chicken with all purpose flour then dredge well in flour-Sprite-mixture.
Heat 4 cups canola oil in a deep pan.
Lower fire before adding 4 to 5 chicken with fork, cook until nicely brown and blood is black when tested with fork.
Drain on paper napkins.

To make gravy:
Put all ingredients in a pan except pepper and mushroom; mix with wire whisk until boiling. Season with pepper, then mushrooms if desired. Serve with chicken, garnish with parsley or spring onions.

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