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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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You can one or the other or both From: Oriental Cooking Class Cookbook 1990 Publications Int. Ltd Ingredients:
1 lb boneless pork |
1 1/4 lbs chicken thighs |
1/2 cup white vinegar |
3 tablespoons soy sauce |
4 cloves garlic, crushed |
1 teaspoon salt |
1/4-1/2 teaspoon black pepper, ground |
3/4 cup water |
2 tablespoons vegetable oil |
Directions:
1. Cut pork across into 3/4 inch slices.
2. then cut into 2 X 1 inch pieces.
3. combine with chicken pieces in large bowl.
4. Mix vinegar,soy sauce, garlic, salt and pepper in a small bowl; pour over pork and chicken.
5. Marinate at room temperature , stirring occasionally, 1 hour.
6. Transfer pork-chicken mixture in medium nonaluminum saucepan, stir in water.
7. Heat over medium heat to boiling.
8. Reduce heat to = low, simmer covered until pork and chicken are tender, about 30 minutes.emove pork and chicken with slotted spoon, draining well.
9. Transfer to plate. Cook vinegar mixture over high heat until reduced to coating consistency , about 15 mi nutes.
10. While sauce is reducing, heat oil in medium skillet over medium hear add pork.
11. Cook , turning frequently , until brown on all sides, about 3 minutes.
12. Remove to plate. Add chicken to skillet, turning once until brown, about 2 minutes.
13. Arrange chicken and pork on serving plate and keep warm.
14. Strain sauce through fine sieve, skim and discard fat. Pour sauce over chicken and pork.
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