THE NATIONAL DISH!
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– Marinate the chicken in soy sauce, vinegar, garlic and pepper in a non-reactive bowl, rotating at least once. If you can marinate overnight, even better.
– Place the chicken, marinade, bay leaves and chili (if using) in a deep sided sauté pan and place over medium heat. – When the sauce begins to bubble, turn the chicken and cook until the meat is nearly cooked through.
– Transfer the sauce to a bowl, add oil to the pan, and brown the chicken on all sides, working in batches.
– Return the sauce to the pan, bring to a boil and lower heat to a simmer. Cover and simmer until the chicken is tender and the sauce a thick and deep color. If you lose track of time and/or find that the sauce has reduced too much, add a touch of water to the sauce. – Serve hot over rice.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...