Chicken With Vinegar And Soy Sauce Recipe

Name: Chicken With Vinegar And Soy Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken legs (about 9 ounces each, 3 1/4 pounds total), skin and carcass bones removed, but thigh and drum bones left in; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 3 tablespoons peanut oil; 1 onion (10 ounces), peeled and chopped fine (about 2 cups); 5 cloves garlic, peeled, crushed and chopped fine (2 tablespoons); 1/2 cup red wine vinegar; 1/2 cup dry red wine; 1/2 cup water; 4 tablespoons ketchup; 1 tablespoon soy sauce

Servings: persons

6 chicken legs (about 9 ounces each, 3 1/4 pounds total), skin and carcass bones removed, but thigh and drum bones left in
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons peanut oil
1 onion (10 ounces), peeled and chopped fine (about 2 cups)
5 cloves garlic, peeled, crushed and chopped fine (2 tablespoons)
1/2 cup red wine vinegar
1/2 cup dry red wine
1/2 cup water
4 tablespoons ketchup
1 tablespoon soy sauce

1
Cut the chicken legs in half to separate the thighs from the drumsticks.
2
Sprinkle the chicken pieces with the salt and pepper.
3
Heat the oil in a large skillet and when it is hot, add the chicken pieces in one layer to the skillet.
4
Saute the chicken over medium to high heat, turning it occasionally, for 20 minutes, until brown on all sides.
5
Transfer the chicken to a plate and set it aside.
6
Add the onion to the drippings in the skillet and saute it over medium heat for 1 minute.
7
Stir in the garlic and add the vinegar and wine.
8
Cover and cook for 2 minutes, then mix in the water, ketchup and soy sauce.
9
Return the chicken to the skillet, bring the mixture to a boil, simmer 1 minute, and serve with the apple and potato puree.

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 chicken legs (about 9 ounces each, 3 1/4 pounds total), skin and carcass bones removed, but thigh and drum bones left in, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 3 tablespoons peanut oil, and more.

Yes, Chicken With Vinegar And Soy Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken With Vinegar And Soy Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions