Chicken Manila

Name: Chicken Manila
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4-8 serving(s)
Ingredients: 8 chicken legs with thigh, pieces seperated; 1 1/2 cups distilled white 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

Submitted by Member 610488

"This recipe is from a supermarket handout."

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Ready In:: 1hr 35mins
Ingredients:: 8
Serves:: 4-8

ingredients

8 chicken legs with thigh, pieces seperated
1 ¹⁄₂ cups distilled white 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

directions

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.
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.
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.