| 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 |
T |
Whole black peppercorns |
|
|
crushed lightly |
| 3/4 |
c |
Soy sauce |
| 3 |
T |
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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