recipes - tangy soy chicken

Tangy Soy Chicken
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
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.