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Categories:
chicken clove garlic black pepper vegetable oil water soy sauce white vinegar red wine vinegar garlic black pepper bay leaf cornstarch water
Viewed: 48 - Published at: 9 years agoIngredients
- 3 12 lbs cut-up chicken
- 1 clove garlic, halved
- black pepper, to taste
- 2 tablespoons vegetable oil
- 23 cup water
- 3 tablespoons soy sauce
- 2 tablespoons distilled white vinegar
- 2 tablespoons red wine vinegar
- 14 teaspoon garlic powder
- black pepper, to taste
- 1 bay leaf
- 1 tablespoon cornstarch
- 1 tablespoon water
Method
- Cut chicken thighs and drumsticks apart, if not already done.
- Cut tips from wings.
- Remove any excess fat and excess skin.
- Cut breast into 2 halves, if not already done.
- Rub chicken pieces all over with the cut garlic.
- Sprinkle with pepper.
- Heat oil in a Dutch oven.
- Add chicken pieces and cut garlic.
- Cook over medium heat for 10 minutes, turning to cook all sides.
- Combine water, soy sauce, vinegars, garlic powder, and a sprinkle of pepper in a small bowl.
- Pour over chicken.
- Add bay leaf.
- Bring to a boil.
- Reduce heat and simmer for 30 minutes, covered, turning chicken occasionally, until tender.
- Put chicken pieces on a platter and keep warm.
- Strain cooking liquid into a small pot.
- Let stand a few minutes to let fat rise to the surface, and skim off.
- Combine cornstarch and water until smooth.
- Bring contents of pot to a boil.
- Gradually stir cornstarch mixture into the boiling liquid.
- Boil, stirring, until slightly thickened.
- Spoon over chicken.
- Serve with boiled white rice.
