Reviewed: Mar. 10, 2012

Yum! I originally made this recipe exactly following instructions, using thighs because that's what I had in the fridge. We liked it but found the soy a little overpowering. I altered it to use 1/2 cup soy and 1/2 cup vinegar - and with that small adjustment it is superb. I usually serve it with fried rice and egg rolls. My whole family devours it!

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Reviewer:

TREE_TIGGER

Reviewed: Dec. 24, 2011

I have made this exactly as written many times. My family loves it. It is quick and simple. I do prefer to use boneless skinless thighs and it takes no time at all to make. Thank you, thank you, thank you!

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Reviewer:

islandbeez

Reviewed: Oct. 25, 2011

This was pretty spicy, and we like spicy. I would have enjoyed it more had it been toned down a bit, but that is just personal opinion. I used chicken tenders.

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Reviewer:

Carol

Cooking Level: Intermediate

Living In: Madison, Mississippi, USA

Reviewed: Oct. 19, 2011

Was a bit salty for my liking but once I mixed it with the rice it wasn't as bad. Good flavor once you get past the salty. Will try it again.

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SweetNov88

Reviewed: Sep. 10, 2011

Yummy recipe! Used wings and bonless chicken breasts (personal preference). I used 1 cup apple cider vinegar and 2/3 cup low sodium soy sauce. LOTS of garlic - probably about 10 cloves worth, 1 tsp. of black pepper corns and about 3 bay leaves. Browned the onions and garlic in the pan then added chicken. Placed the browned chicken in my old roasting pan. Deglazed the frying pan with the vinegar, soy, and 1 cup of water. Cooked at 325* for about 2 hours (1.5 hours with the lid on, the last 30 min. w/lid off) and it was divine! Great flavor! Thanks for the inspiration angelaBBf!

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Reviewer:

Mst917198

Cooking Level: Expert

Reviewed: Jul. 27, 2011

To lighten this up a bit to fit my weight loss program, I used skinned chicken leg quarters and did not brown them first in any oil. I only used 1/3 cup of soy sauce instead of 2/3, and increased the bay leaves to 4. This smelled wonderful while it was cooking, and the sauce cooked down to a thick glaze. I served the chicken with braised baby bok choy and a cucumber mango salad. Dinner was absolutely delicious! Thank you so much for the post!

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Reviewer:

Dianemwj

Cooking Level: Expert

Home Town: Burbank, California, USA

Living In: Las Vegas, Nevada, USA

Reviewed: May 4, 2011

Great flavor! I followed the recipe as instructed, with one small change. My daughter does not like chicken bones, so I used boneless chicken breasts cut up into small pieces. Adjusted the cooking time down a little to compensate for no bones, and it's fabulous! Thinking of making this at our next family get-together.

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dvgovteacher

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Antioch, California, USA

Reviewed: Apr. 13, 2011

2 Things, you don't need onion with the garlic, and you left out the fresh (sliced into thin pieces) Ginger Root. Also take out Bay leaf and strain broth of Ginger before adding to Chicken and rice. Other than that very good.

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Reviewer:

WayKis1

Cooking Level: Expert

Home Town: Hightstown, New Jersey, USA

Living In: Lancaster, Pennsylvania, USA

Reviewed: Apr. 5, 2011

This was great! We have had it several times, now; and it always comes out great. The original way and some of the suggested ways, also. It's always good! Thank you!

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D'veed

Reviewed: Mar. 15, 2011

Delicious! Close to my dad's recipe who is Filipino. We add the juice of 1/2 lemon, sometimes pork on the bone, or some firm chopped up bean curd (tofu). You can also use apple cider vinegar in place of white. Savory and soothing over fresh cooked white rice. Great recipe! Thanks for sharing.

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