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vegetable oil head of garlic ginger chicken coconut vinegar Chinese light soy sauce scallions black peppercorns bay leaves
Viewed: 31 - Published at: 5 years agoIngredients
- 1 tablespoon vegetable oil
- 1 large head of garlic, cloves crushed
- 2 ounces fresh ginger, thinly sliced lengthwise
- 6 chicken legs (1 1/2 to 2 pounds), separated at the joint, thighs and drumsticks halved through the bone crosswise
- 1/2 cup coconut vinegar or Chinese white rice vinegar
- 1/4 cup Chinese light soy sauce
- 5 scallions, root and dark green ends trimmed, and 6-inch stalks cut into 1-inch-long pieces
- 1 tablespoon black peppercorns
- 2 fresh bay leaves
Method
- Heat the oil in a large clay or heavy-bottomed pot over medium-high heat.
- Stir-fry the garlic and ginger until fragrant and golden, about 5 minutes.
- Add the chicken, vinegar, soy sauce, scallions, peppercorns, bay leaves, and 1/4 cup water, reduce the heat to medium-low, and simmer until the chicken is fork-tender and the juices have reduced by half, about an hour.
- You can serve the chicken over rice with a sauteed vegetable on the side now, or refrigerate it overnight.
- Take the out of the refrigerator and allow to come to room temperature.
- Place the pot, uncovered, over medium heat and, stirring occasionally, reheat the stew until a little more of the juices have evaporated.
- The more the juices evaporate, the more the fat surfaces and crisps the chicken pieces, making them very delicious.
