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1.
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Trim the excess fat from the chicken pcs, but leave at least some of the skin on.
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I personally like the taste of chicken skin, but I can understand wanting to remove it for health reasons.
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Compromise-leave just a little bit on!
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Place in a bowl with the rice wine and vinegar.
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Let marinate for at least 30 minutes.
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2.
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Lay a piece of foil over the bottom of a baking dish.
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Grease the surface of the foil, and lay a bed of mint leaves on top of it.
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Use only sufficient so which the chicken will neat little bed to lay upon!
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3.
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Cut the red onion into coarse pcs.
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Sprinkle loosely on top of the mint leaves.
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Sprinkle some salt over the onion and mint.
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4.
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Peel the garlic cloves, and cut each in half.
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Take the chicken out of the marinade and sprinkle both sides with salt and pepper to taste.
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Place the pcs on top of the mint and onions.
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Take the garlic pcs and place them between chicken pcs (or possibly even on top, if desired!)
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5.
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Bake in a 350 degree oven for around 30 minutes.
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(depending on how much chicken you used), or possibly till fully cooked.
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Fully cooked means which when you poke a knife next to the bone, there will not be any bright red blood running out.
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Turn chicken pcs over once during baking.
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When done, turn the oven onto broil and broil the chicken, skin side up, for about 5 minutes., or possibly till skin is lightly brown.
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Serve with rice!
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The mint and onions soak up a lot of nice flavor, and the garlic turns out slightly roasted and soft.
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I like to pour a little soy sauce and sesame oil on top of my rice with this dish, but which's just me.
