1/2 C. soy sauce

1/2 C. rice vinegar

3/4 C. water

1 T. brown sugar, packed

5 garlic cloves, minced

2 bay leaves

1/4 tsp. black pepper

 

Combine everything and marinade for 1 to 3 hours. Bring everything up to a boil then lower the heat and simmer for about 45 minutes to an hour, until the chicken is fall-off-the-bone tender. You can simmer ahead of time and broil before serving. The more time the chicken sits the sauce the more flavorful it becomes. Remove the chicken to a baking tray. Broil the chicken, skin side up, until the skin is crisp and bronze. Meanwhile, skim off excess fat and reduce the sauce until it’s thick and syrupy. Serve the chicken over rice and spoon the sauce on top.

 

 

Yield:

Calories:

Fat:

Fiber: