Ingredients
4 chicken thighs
1/4 tsp black peppercorns
1/4 tsp dried green peppercorns, or:
1/2 tsp green peppercorns *
1/8 tsp crushed red pepper flakes
1 tsp oil
1 medium onion, peeled and finely chopped
2 medium gloves garlic, peeled and minced
1/4 cup white vinegar
2 tbsp light soy sauce
1 tsp sugar
2 cup finely shredded bok choy
2 cup hot cooked white rice
Directions
* packed in brine, rised and drained
Remove the skin from the chicken. With a mortar and pestle crush
together the black and green peppercorns and the red pepper flakes.
(Or wrap the peppers in plastic wrap and crush lightly with the
bottom of a heavy pan.)
In a large skillet heat the oil over medium heat. Add the onion and
garlic: saute' 3 minutes. Add the chicken, vinegar, soy sauce, sugar,
salt and pepper mixture. Bring to a boil, reduce the heat and simmer
about 35 minutes, until the chicken tests done. Remove the chicken
from the bone and cut into shreds. Stir back into the juices.
Spoon the chicken and juices over the bok choy and rice and serve.
Menu suggestions: A cucumber salad or blanched snow peas are all
that is needed to round out this meal.
Adapted from "Little Meals" by Rozanne Gold.
Servings: 6 servings
Philippine Vinegar Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We are able to trace the history of meal recipes way back into ancient history, certainly as far back as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, sadly, these ancient records were just primitive hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, are some ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. As we move into Roman times 25BC a man called Apicius compiled some documents describing recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the chefs of Roman times were skilled in the use of many different spices and herbs, including some familiar names for example thyme, fennel and dill. Later, in the fifteenth century, knights returning from the crusades brought us many spices and herbs from the holy lands, such as parsley, basil and rosemary. These new spices and herbs was responsible for an increase in books on cooking, the majority of which still exist in private cookery archives. The revolution that is television brought us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Philippine Vinegar Chicken recipe.
