Recipe Ingredient
- 1 1/2kg fresh chicken
- 125ml vinegar
- 50ml soy sauce
- 1 tbsp garlic, minced
- 2 bay leaves
- 1 tsp peppercorns, crushed
- 1 tsp salt
- Oil for frying
Instructions
- Cut the chicken into serving-size pieces and place in a casserole. Add remaining ingredients together with 250ml water and bring to a boil. Reduce heat and simmer for 40 to 50 minutes. Remove chicken and strain stock.
- In a frying pan, brown the chicken pieces in hot oil until crispy on all sides. Then drain with absorbent paper and transfer to a platter. Reheat the stock, reducing it to a thick, flowing consistency. Pour stock over chicken and serve.