Ingredients
3 pounds chicken (legs, thighs or whole) cut up into serving
parts
1 medium onion, peeled and sliced
4 to 5 cloves garlic, peeled and minced
3 to 4 peppercorns, cracked
juice of 2 lemons
¼ cup soy sauce
1 tablespoon oil
1 cup water
2 tablespoons liver spread (optional)
additional soy sauce or salt to taste
Instructions:
Wash chicken and drain well. In a bowl, combine chicken,
onions, garlic, peppercorns, lemon juice and soy sauce. Massage marinade into
meat and marinate in the refrigerator for about 1 hour. Drain chicken and
squeeze excess liquid. Reserve marinade and aromatics.
In a wok or wide skillet over medium heat, heat oil. Add
chicken and reserved onions and garlic from the marinade. Cook, stirring
regularly, for about 7 to 10 minutes or until chicken is lightly browned and
juices run clear.
Add reserved marinade and water and bring to a boil. Lower
heat, cover, and continue to cook for about 30 to 40 minutes or until chicken
is cooked through and sauce is reduced. Add liver spread and stir to dissolve.
Cook for about 3 to 5 minutes or until sauce is thickened. Add soy sauce or salt to
taste. Garnish with sliced onion rings, if desired. Serve hot.
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