| 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
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