• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • 1 1/2kg fresh chicken
  • 125ml vinegar
  • 50ml soy sauce
  • 1 tbsp garlic, minced
  • 2 bay leaves
  • 1 tsp peppercorns, crushed
  • 1 tsp salt
  • Oil for frying


  1. Cut the chicken into serving-size pieces and place in a casserole. Add remaining ingredients together with 250ml water and bring to a boil. Reduce heat and simmer for 40 to 50 minutes. Remove chicken and strain stock.
  2. In a frying pan, brown the chicken pieces in hot oil until crispy on all sides. Then drain with absorbent paper and transfer to a platter. Reheat the stock, reducing it to a thick, flowing consistency. Pour stock over chicken and serve.

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