Chicken braised in vinegar and soy sauce with lots of garlic. As this simmers, your kitchen will be filled with an intoxicating sweet and sour aroma that will leave you anxious to eat.
This easy, savory chicken dish has become a staple in my home. Not just because it’s so easy to make, but because it’s incredibly flavorful and my kids love it!
I fist shared this recipe back in 2010, but I thought the photos needed some updating as you can see the image below.
My friend Liren of Kitchen Confidante was so gracious to share her family recipe with me, which I slightly modified to reduce the fat. We serve this over basmati rice which makes it a complete meal. It’s recommended marinating this overnight but if you’re pressed for time, it’s still delicious if you don’t. I prefer dark meat when making chicken stew; legs and thighs both work well.
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