| Tangy Soy Chicken |
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| 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 |
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| 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. |
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| 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.
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