 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
This is a very tasty chicken recipe. Serve with boiled white rice. Ingredients:
3 1/2 lbs cut-up chicken |
1 clove garlic, halved |
black pepper, to taste |
2 tablespoons vegetable oil |
2/3 cup water |
3 tablespoons soy sauce |
2 tablespoons distilled white vinegar |
2 tablespoons red wine vinegar |
1/4 teaspoon garlic powder |
black pepper, to taste |
1 bay leaf |
1 tablespoon cornstarch |
1 tablespoon water |
Directions:
1. Cut chicken thighs and drumsticks apart, if not already done.
2. Cut tips from wings.
3. Remove any excess fat and excess skin.
4. Cut breast into 2 halves, if not already done.
5. Rub chicken pieces all over with the cut garlic.
6. Sprinkle with pepper.
7. Heat oil in a Dutch oven.
8. Add chicken pieces and cut garlic.
9. Cook over medium heat for 10 minutes, turning to cook all sides.
10. Combine water, soy sauce, vinegars, garlic powder, and a sprinkle of pepper in a small bowl.
11. Pour over chicken.
12. Add bay leaf.
13. Bring to a boil.
14. Reduce heat and simmer for 30 minutes, covered, turning chicken occasionally, until tender.
15. Put chicken pieces on a platter and keep warm.
16. Strain cooking liquid into a small pot.
17. Let stand a few minutes to let fat rise to the surface, and skim off.
18. Combine cornstarch and water until smooth.
19. Bring contents of pot to a boil.
20. Gradually stir cornstarch mixture into the boiling liquid.
21. Boil, stirring, until slightly thickened.
22. Spoon over chicken.
23. Serve with boiled white rice.
|
|