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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is a family favorite and is served over rice. Easy to prepare, especially when you are in a hurry. Ingredients:
5 pounds chicken legs and thighs, rinsed and patted dry |
3/4 cup water |
3/4 cup white vinegar |
1/4 cup soy sauce |
1 teaspoon white sugar |
1 onion, chopped |
2 cloves garlic, crushed |
1 teaspoon whole black peppercorns, crushed |
2 bay leaves |
salt to taste |
Directions:
1. Place the chicken in a 6-quart pot. Pour the water, vinegar, and soy sauce over the chicken. Add the sugar, onion, garlic, peppercorns, and bay leaves to the pot; bring the mixture to a boil for 2 minutes. Reduce heat to low; simmer until the chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pot and continue cooking the sauce until it thickens, about 10 minutes; season with salt.
2. Return the chicken to the pot, making sure the chicken is covered entirely by the sauce. Cook together until the chicken is reheated, about 3 minutes.
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