Philippine vinegar chicken
Yield: 6 Servings
Ingredients:
- 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
Instructions:
* 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 from "Little Meals" by Rozanne Gold.
