Imprimer ma sélection
Preparation
Wash and dry the chicken. Season both sides with garlic powder and salt.
In a large bowl, combine the white vinegar, soy sauce, black peppercorns, 10 whole pressed garlic cloves, bay leaves and chicken.
Cover the bowl and leave in the fridge to marinate for 1 hour or overnight.
Heat the olive oil in a large skillet over medium high heat. Cook chicken until golden brown for about 6 minutes per side, starting skin down.
Transfer the chicken onto a plate and lower the heat to medium.
Cook the onions and chopped garlic until they soften or turn brown, about 6-8 minutes.
Add the chicken into the skillet, stirring it with the garlic and onions.
Pour in the marinade sauce and bring to boil.
Add 1 cup (125 ml) low sodium chicken stock and reduce heat to low.
Let it simmer until chicken is tender and cooked through, about 35-45 minutes.
Garnish it with chopped green onions and serve it with white rice.
Notes:
It tastes even better the next day!
Traditionally, you can also add hard boiled eggs, potatoes cut into chunks and 1/2 cup (125 ml) of water for more sauce.
Source: Generose in Toronto