Add the soy sauce and simmer the mixture, covered for 20 minutes.
Ingredients:
- 1 ½ cups of white vinegar
- 3 Tablespoon vegetable oil
- ¾ Soy Sauce
- 4 Pounds of chicken
- 3 Garlic cloves, crushed
- ½ tablespoon whole black peppercorns, crushed lightly
- 2 Bay leaves
Cooking Directions:
1
2
In a large skillet heat the oil over high heat until it hot please make sure it doesn’t burn. Sautéed the chicken until for 5 minutes or until the chicken is brown.
3
Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes or until it is reduced to about 1 cup.
4
In A large kettle combine the chicken, the vinegar, the garlic, the bay leaves, the peppercorns and 1 cup of water—bring the mixture to a boil and simmer it, covered for 20 minutes.
5
Let the sauce cool, remove the bay leaves and skin the fat from the surface.
6
Transfer the chicken to a rimmed plate; pour the sauce over the chicken. Now the chicken is ready to be served with warm rice.
