Preparation:
combine the chicken, vinegar, garlic, bay, and peppercorns with 1 cup water in a dutch oven or large saucepot, over a moderate flame bring to a boil, reduce heat slightly, cover, and simmer for 20 minutes remove cover, add the soy sauce cover and simmer for another 20 minutes remove chicken with a slotted spoon pat dry with a kitchen towel simmer the liquid for 10-15 minutes, until reduced to 1 cup remove from heat, cool skim the fat from the surface remove and discard the bay leaves heat the oil in a saute pan or skillet, over a moderate flame add chicken, in small batches, and brown well on all sides remove to drain on a cooling rack and blot with paper towels repeat with remaining chicken arrange the chicken onto a serving platter reheat the sauce mixture and pour over the chicken serve hot, with hot cooked rice |
