Philippine vinegar chicken
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Philippine vinegar chicken
  Vinegar    Chicken    Filipino  
Last updated 6/12/2012 12:50:45 AM. Recipe ID 12207. Report a problem with this recipe.
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      Title: Philippine vinegar chicken
 Categories: Filipino, Chicken
      Yield: 6 Servings
 
      4    Chicken thighs
    1/4 ts Black peppercorns
    1/4 ts Dried green peppercorns, or:
    1/2 ts Green peppercorns *
    1/8 ts Crushed red pepper flakes
      1 ts Oil
      1 md Onion, peeled and finely
           -chopped
      2 md Gloves garlic, peeled and
           -minced
    1/4 c  White vinegar
      2 tb Light soy sauce
      1 ts Sugar
      2 c  Finely shredded bok choy
      2 c  Hot cooked white rice
 
  * packed in brine, rised and drained
  
  Remove the skin from the chicken.  With a mortar and pestle crush
  together the black and green peppercorns and the red pepper flakes.
  (Or wrap the peppers in plastic wrap and crush lightly with the
  bottom of a heavy pan.)
  
  In a large skillet heat the oil over medium heat.  Add the onion and
  garlic: saute' 3 minutes. Add the chicken, vinegar, soy sauce, sugar,
  salt and pepper mixture. Bring to a boil, reduce the heat and simmer
  about 35 minutes, until the chicken tests done. Remove the chicken
  from the bone and cut into shreds. Stir back into the juices.
  
  Spoon the chicken and juices over the bok choy and rice and serve.
  
  Menu suggestions:  A cucumber salad or blanched snow peas are all
  that is needed to round out this meal.
  
  Adapted 




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Recipe ID 12207 (Apr 03, 2005)

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