Chicken Manila

Total Time: 1 hr 35 mins Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 8 chicken legs with thigh, pieces seperated
• 1 1/2 cups distilled vinegar
• 3 garlic cloves, crushed
• 2 bay leaves
• 1/2 tablespoon whole black peppercorn, crushed lightly
• 3/4 cup soy sauce
• 3 tablespoons vegetable oil
• cooked rice, to serve

Recipe

• 1 in a large kettle, combine the chicken, vinegar, garlic, bay leaves, peppercorns, and 1 cup water. bring the mixture to a boil and simmer, covered, for 20 minutes. add the soy sauce and simmer the mixture, covered, for 20 minutes.
• 2 use tongs to transfer the chicken to a plate. pat the chicken dry and set aside. boil the remaining liquid for 10 minutes, or until it is reduced to about 1 cup. remove the bay leaves, skim the fat from the surface and let the sauce cool.
• 3 in a large skillet, heat the oil over high heat until it is hot, but not smoking. saute the chicken in batches, turning it, for 5 minutes, or until it is browned well. transfer the chicken to a rimmed platter. pour the heated sauce over it and serve the chicken with the rice.