Thursday, June 27, 2013
1. c soy sauce
1 c. Water
1/2 c white vinegar
3 bay leaves
1/4 c chopped onion
Chicken (it's recommended that you use boneless, skinless thighs but I have used breasts, and I've used chicken with bone+skin and it's just fine)
Dump all of that into a large boiler. Now, you will most likely have to add the liquids, onions, and bay leaves in the ratios given several times until the chicken is covered. In other words, for my 3 chicken breasts tonight I had to use 3 c soy sauce, 3 c water, 1.5 c vinegar, 9 bay leaves and about a cup of onions before I had enough to cover the birds.
Once that has been settled, turn on the stove and let it come to a boil, then turn it down to med-low heat and let it simmer until the chicken is cooked through. Serve with whatever you like. Feel free to throw a splash of the juices/marinade over your rice (should you choose to serve rice).
* this can also be tossed into the crock pot on low for several hours
* this can also be mixed up, tossed into a freezer ziplock with the raw chicken and frozen for a later date.
Posted by Cherie (and sometimes Senor) at 2:47 PM