READY IN: 2hrs 40mins


  • 2lbschicken legs, cut up into bite sized pieces
  • 3 -6garlic cloves, peeled and crushed
  • 3bay leaves
  • 1tablespoonpeppercorn, cracked
  • 12 cupwhite vinegar
  • 14 cupsoy sauce
  • 12 cuphot water
  • 14 – 1teaspoonsalt, optional to taste

    Serving Size: 1 (309) g

    Servings Per Recipe:4

    Calories: 450.5

    Calories from Fat 248 g 55 %

    Total Fat 27.6 g 42 %

    Saturated Fat 7.8 g 38 %

    Cholesterol 188.4 mg 62 %

    Sodium 1333.4 mg 55 %

    Total Carbohydrate3.5 g 1 %

    Dietary Fiber 0.8 g 3 %

    Sugars 0.5 g 1 %

    Protein 43.5 g 86 %


  • Place the cut up chicken pieces in a bag or container to marinate with the garlic, bay leaves, peppercorns, vinegar, soy sauce, 1/2 cup hot water and optional salt. 1 tsp sugar or 1/2 tsp honey can be added optionally. It will help cut the bitterness from the soy sauce.Marinate at least 2 hours or overnight in the refrigerator.
  • Place the chicken and marinade in a non reactive pot (stainless steel, glass, or acryllic).Add water to almost cover the meat.
  • Turn on heat to high and bring to a boil.Turn down heat to a simmer.Skim off any scum that rises to the top.
  • Simmer uncovered for 30-40 minutes.Chicken should be tender but not falling apart.
  • Heat 1/4 inch of oil a frying pan until it is hot.Use a tong and take out chicken pieces and pat on a paper towel to dry off marinade. Saute chicken pieces in hot oil until browned. It will only take a few minutes on each side. Remove the browned pieces and set aside in serving bowl.
  • Reduce remaining marinade untilit is thickened.For a thicker sauce combine 1/2 tablespoon cornstarch with 1/4 cup water. Stir to dissolve, and add to sauce.Continue to cook until sauce is thick enough to coat the back of a spoon.Spoon sauce over chicken pieces. Serve hot with rice.
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