Tangy and savory, this easy chicken dish is ideal with white rice or vermicelli and a cabbage salad.
- 8 whole chicken legs, cut into drumstick and thigh sections Add to list
- 1 1/2 cups white vinegar Add to list
- 3 cloves garlic, crushed Add to list
- 2 bay leaves Add to list
- 1/2 tablespoon whole black peppercorns, lightly crushed Add to list
- 1 cup water Add to list
- 3/4 cup tamari Add to list
- 3 tablespoons high-heat oil Add to list
In a large saucepan, combine chicken, vinegar, garlic, bay leaves, peppercorns and water. Bring the mixture to a boil and simmer, covered, for 20 minutes. Add tamari and simmer the mixture, covered, for 20 minutes.
Use tongs to transfer chicken to a plate. Pat chicken dry and set aside. Boil the remaining liquid for 10 minutes, or until it is reduced to about 1 cup. Remove bay leaves, skim fat from the surface and let the sauce cool.
In a large skillet, heat oil over high heat until it is hot, but not smoking. Sauté chicken in batches, turning regularly, for 5 minutes, or until it is evenly browned. Transfer chicken to a serving platter. Pour the heated sauce over and serve.
Recipe by, former PCC staff
Source: PCC Natural Markets Taste of Nations 1999 Cookbook