Chicken in Japanese

Chicken in Japanese


  • 1 kg chicken legs
  • 100g of beet sugar
  • 100g brown soy sauce
  • 1/2 head white garlic
  • 20g vinegar
  • 5 onion bulbs
  • 1/2 Cup water
  • 5 g of salt

Method of preparation

  • Washed and drained legs cut into pieces. Peeled onions — polyolefine. In a baking dish, add sugar, heat to melt as the caramel and stir it in the soy sauce. Vinegar and salt diluted in sparkling water and pour into the baking dish. There also pour the half-ring onions, crushed garlic and chicken.
  • Simmer for 50 minutes in a sealed baking dish, at times controlling the process and mixing.
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