8
whole chicken legs - (abt 4 lbs) 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
1
cup water
3/4
cup soy sauce
3
tablespoons vegetable oil
Chopped scallions for garnish
ACCOMPANIMENT:
Cooked rice
In a large kettle combine the chicken, vinegar, garlic, bay leaves, 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. This recipe yields 6 to 8 servings.
