Tangy Soy Chicken.
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
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|Serving Size: 1 Serving (2265g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 2597 (66%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 3961
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