Chicken Manila

This recipe is from a supermarket handout.

• Ready In: 1 hr 35 mins
• Serves: 4-8

Ingredients

• 8  chicken legs with thigh, pieces seperated
• 1 1⁄2 cups distilled white vinegar
• 3  garlic cloves, crushed
• 2  bay leaves
• 1⁄2 tablespoon whole black peppercorn, crushed lightly
• 3⁄4 cup soy sauce
• 3  tablespoons  vegetable oil
•  cooked rice, to serve

Directions

1. In a large kettle, combine the chicken, vinegar, garlic, bay leaves, peppercorns, and 1 cup water. Bring the mixture to a boil and simmer, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes.
2. Use tongs to transfer the chicken to a plate. Pat the chicken dry and set aside. Boil the remaining liquid for 10 minutes, or until it is reduced to about 1 cup. Remove the bay leaves, skim the fat from the surface and let the sauce cool.
3. In a large skillet, heat the oil over high heat until it is hot, but not smoking. Saute the chicken in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter. Pour the heated sauce over it and serve the chicken with the rice.