CHICKEN with Soy Sauce and Pechay
Ingredients:
• 1.2 kilograms chicken leg quarters
• 2 bundle Pechay
• 3-4 tbsp soy sauce
• 1 tbsp brown sugar
• ginger
• scallions
• water
• vinegar
• cooking oil
• red chilies
• long green pepper
• salt and seasoning granules
• 1 tbsp cornstarch + ½ cup water = slurry
Methods:
Put the chicken in a saucepan, put water that should submerge the chicken, ginger and 2 tsp vinegar.
Turn on the heat and boil for 10 minutes. Turn off the heat and drain the chicken. Set aside.
In a heated pan, saute the ginger and scallions until brown. Add red chili, saute for a minute. Add the chicken and stir-fry until brown. Add 2 tsp vinegar, 2 tbsp soy sauce and 2 cups water. Cover and simmer for 15 minutes until the chicken is cooked.
Add 1 tbsp sugar, seasoning granules and salt (taste accordingly). Stir and cook for 2 minutes. Add red chili, long green chilies and soy sauce to taste. Continue cooking until the sauce is reduced. Then put the pechay, cook until soft. Pour the slurry, stir and simmer until thickened.
Recipeby: Fannie’s Cookery
Cookedwith
Can be shared and do not REUPLOAD!
RESPECT Thanks
CHICKEN with Soy Sauce and Pechay
See less
