1. You may sauté meat prior to making this dish but in this version it is not necessary. If sautéing, heat lard/oil in large frying pan. Add meat. Fry on medium to med/high heat until golden brown. Then follow instructions below -- 2. Place meat (and bones) in large sauce pan. 3. Add just enough water to submerge all of meat & bones. 4. Bring to boil. As pan warms up, add vinegar, soy sauce, garlic, bay leaf and desired amount of salt and pepper. (Remember soy sauce is already pretty salty.). 5. Simmer and cover for about 40 minutes. (or until chicken looks like it's starting to fall off the bone)Stir periodically. 6. IF ADDING POTATOES -- simmer for about 20 minutes add cubed potatoes, bring back to boil -- simmer for about 20 more minutes. 7. Remove bones prior to serving. 8. If sauce is not slightly thickened after 40 minutes, you may use corn starch to do the trick -- however it will lighten up the color of the sauce. 9. Serve over steamed Jasmine or Calrose rice (Jasmine is available in a brown rice). ---------------------------------------------------------------------------
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Ingredients
