Directions:
- Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven.
- Bring to a boil over medium heat.
- Once it boils, reduce heat to a simmer.
- Cover the pot and simmer for 30 minutes, basting the chicken occasionally.
- After 30 minutes, remove lid and cook until liquid has reduced to half.
- Remove chicken from the pot to a serving plate.
- Strain the liquid from the pot to remove all the food particles, and set aside.
- Serve chicken hot over steamed rice and drizzle with reserved sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 613.9 Kcal (2570 kJ) | ||
| Calories from fat | 375.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.67g | 64% | |
|---|---|---|---|
| Cholesterol | 245.55mg | 82% | |
| Sodium | 1813.81mg | 76% | |
| Potassium | 591.43mg | 13% | |
| Total Carbs | 2.47g | 1% | |
| Sugars | 0.66g | 3% | |
| Dietary Fiber | 0.37g | 1% | |
| Protein | 52.25g | 104% | |
| Vitamin C | 8.5mg | 14% | |
| Iron | 3.4mg | 19% | |
| Calcium | 40.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 179.99 Kcal (754 kJ) | ||
| Calories from fat | 109.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.22g | 64% | |
|---|---|---|---|
| Cholesterol | 71.99mg | 82% | |
| Sodium | 531.8mg | 76% | |
| Potassium | 173.4mg | 13% | |
| Total Carbs | 0.72g | 1% | |
| Sugars | 0.19g | 3% | |
| Dietary Fiber | 0.11g | 1% | |
| Protein | 15.32g | 104% | |
| Vitamin C | 2.5mg | 14% | |
| Iron | 1mg | 19% | |
| Calcium | 11.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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