Ingredients
6
6 servings
- •1 (3 pound) whole chicken, cut into 8 pieces
- •¾ cup distilled white vinegar
- •½ cup soy sauce
- •2 tablespoons thinly sliced fresh ginger root
- •½ tablespoon black peppercorns
- •1 bulb garlic, peeled and crushed
- •2 bay leaves
Instructions
- Combine chicken, vinegar, soy sauce, ginger, peppercorns, garlic, and bay leaves in a Dutch oven; bring to a boil over medium heat. Reduce heat, cover, and simmer for 30 minutes, basting chicken occasionally with the sauce.
- Remove the lid and continue to simmer until liquid has reduced by half, 5 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Transfer chicken to a serving plate. Strain liquid from the pot to remove bay leaves and other solids.
- Serve chicken hot and drizzle with strained sauce.
Nutritional Facts
Per 6 servings
- Calories: 517
- Carbohydrate: 5g
- Fat: 34g
- Fiber: 1g
- Protein: 44g
- Sugar: 1g
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