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 saute 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.
Serves 4 to 8.
Gourmet June 1991
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2265g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 3961 | ||
Calories from Fat: 2597 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 288.6g | 385 % | |
Saturated Fat 55g | 275 % | |
Monounsaturated Fat 145.2g | ||
Polyunsanturated Fat 71.1g | ||
Cholesterol 1108.9mg | 341 % | |
Sodium 25197.3mg | 869 % | |
Potassium 3651mg | 96 % | |
Total Carbohydrate 30.2g | 9 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 25.3g | ||
Protein 288.9g | 413 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3961
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