| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Filipino |
Filipino, Chicken |
6 |
Servings |
INGREDIENTS
| 4 |
|
Chicken thighs |
| 1/4 |
ts |
Black peppercorns |
| 1/4 |
ts |
Dried green peppercorns, or: |
| 1/2 |
ts |
Green peppercorns * |
| 1/8 |
ts |
Crushed red pepper flakes |
| 1 |
ts |
Oil |
| 1 |
md |
Onion, peeled and finely chopped |
| 2 |
md |
Gloves garlic, peeled and minced |
| 1/4 |
c |
White vinegar |
| 2 |
tb |
Light soy sauce |
| 1 |
ts |
Sugar |
| 2 |
c |
Finely shredded bok choy |
| 2 |
c |
Hot cooked white rice |
INSTRUCTIONS
* packed in brine, rised and drained
Remove the skin from the chicken. With a mortar and pestle crush together
the black and green peppercorns and the red pepper flakes. (Or wrap the
peppers in plastic wrap and crush lightly with the bottom of a heavy pan.)
In a large skillet heat the oil over medium heat. Add the onion and
garlic: saute' 3 minutes. Add the chicken, vinegar, soy sauce, sugar, salt
and pepper mixture. Bring to a boil, reduce the heat and simmer about 35
minutes, until the chicken tests done. Remove the chicken from the bone and
cut into shreds. Stir back into the juices.
Spoon the chicken and juices over the bok choy and rice and serve.
Menu suggestions: A cucumber salad or blanched snow peas are all that is
needed to round out this meal.
Adapted from "Little Meals" by Rozanne Gold.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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