Tangy Soy Chicken |
|
Ingredients: |
8 Whole Chicken Legs (about 4lbs), Cut into drumstick and thigh sections |
1 1/2 Cups Distilled Water |
3 Garlic Gloves, Crushed |
2 Bay Leaves |
1/2 Tablesppoon Whole Black Peppercorns, crushed lightly |
3/4 Cup Soy Sauce |
3 Tablespoons Vegetable Oil |
Cooked Rice |
|
Directions: |
In a large kettle combine the chicken, the vinegar, the garlic, the bay leaves, the peppercorn and 1 cup water. |
Bring mixture to a boil, and simmer covered for 20 minutes. |
Add soy sauce and simmer mixture covered for 20 minutes. |
Tranfer 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. |
In it, saute the chickin, patted dry, in batches turning it for 5 minutes or until it is browned well. |
Transfer the chicken to a rimmed plate, pour the heated sauce over it and server the chicken with rice.
|