Ingredients
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5 pounds chicken legs and thighs, rinsed and patted dry
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¾ cup water
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¾ cup white vinegar
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¼ cup soy sauce
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1 teaspoon white sugar
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1 onion, chopped
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2 cloves garlic, crushed
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1 teaspoon whole black peppercorns, crushed
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2 bay leaves
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salt to taste
Directions
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Place the chicken in a 6-quart pot. Pour the water, vinegar, and soy sauce over the chicken. Add the sugar, onion, garlic, peppercorns, and bay leaves to the pot; bring the mixture to a boil for 2 minutes. Reduce heat to low; simmer until the chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pot and continue cooking the sauce until it thickens, about 10 minutes; season with salt.
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Return the chicken to the pot, making sure the chicken is covered entirely by the sauce. Cook together until the chicken is reheated, about 3 minutes.
Nutrition Facts (per serving)
| 584 | Calories |
| 33g | Fat |
| 6g | Carbs |
| 62g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 584 | |
| % Daily Value * | |
| Total Fat 33g | 42% |
| Saturated Fat 9g | 46% |
| Cholesterol 213mg | 71% |
| Sodium 815mg | 35% |
| Total Carbohydrate 6g | 2% |
| Dietary Fiber 1g | 3% |
| Total Sugars 3g | |
| Protein 62g | 125% |
| Vitamin C 3mg | 4% |
| Calcium 43mg | 3% |
| Iron 4mg | 21% |
| Potassium 532mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
