Yield: 1 servings
|8||Whole chicken legs; (about 4 pounds),|
|; cut into drumstick|
|; and thigh sections|
|1½ cup||Distilled white vinegar|
|3||Garlic cloves; crushed|
|½ tablespoon||Whole black peppercorns; crushed lightly|
|¾ cup||Soy sauce|
|3 tablespoons||Vegetable oil|
|Cooked rice as an accompaniment|
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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.