| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Filipino | June 1991 | 1 | servings |
INGREDIENTS
| 8 | Whole chicken legs; (about 4 pounds), | |
| ; cut into drumstick | ||
| ; and thigh sections | ||
| 1 1/2 | c | Distilled white vinegar |
| 3 | Garlic cloves; crushed | |
| 2 | Bay leaves | |
| 1/2 | tb | Whole black peppercorns; crushed lightly |
| 3/4 | c | Soy sauce |
| 3 | tb | Vegetable oil |
| Cooked rice as an accompaniment |
INSTRUCTIONS
In a large kettle combine the chicken, the vinegar, the garlic, the bay leaves, the peppercorns, and 1 cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves, and skim the fat from the surface. In a large skillet heat the oil over high heat until it is hot but not smoking and in it saute the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the chicken with the rice. Serves 4 to 8. Gourmet June 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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