Prep Time 25 minutes
Cook Time 1 ½ hours
Total Time 1 hour 55 min
Yield 4 servings
• 8 whole chicken legs (about 4 pounds), cut into drumstick
and thigh sections
• 1 1/2 cups distilled white vinegar
• 3 garlic cloves, crushed
• 2 bay leaves
• 1/2 tablespoon whole black peppercorns, crushed lightly
• 3/4 cup soy sauce
• 3 tablespoons vegetable oil
• cooked rice as an accompaniment
In a large kettle combine the chicken, the vinegar, the garlic, the bay leaves, the peppercorns, and 1 cup water, bring the mixture to a boil, and simmer it, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes. Transfer the chicken with tongs to a plate and boil the liquid for 10 minutes, or until it is reduced to about 1 cup. Let the sauce cool, remove the bay leaves, and skim the fat from the surface.
In a large skillet heat the oil over high heat until it is hot but not smoking and in it sauté the chicken, patted dry, in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter, pour the sauce, heated, over it, and serve the chicken with the rice.