"A melt in your mouth taste explosion! I grew up eating this in Hawaii and modified it to be healthier, using chicken breasts instead of thighs. 🙂 I love this recipe. The meat gets more tender and the flavor more intense the longer it cooks. Great for busy moms. Kids love it because the meat is soft and flavorful. Aloha!"
Rinse and pat chicken breasts or thighs dry. Soak the chinese mushrooms in water to get soft. If you have chicken with the skin, leave skin on while cooking, take off before eating to lower your fat intake. Heat large, deep pot on med. high, add oil and heat until very hot. Tip: use a deep, large, pot to prevent the chicken from splattering on your nice clean stove. Add chicken to pot, it should sizzle loudly. Brown both sides of chicken, turning frequently, appx. 5 minutes. Add soy sauce and vinegar. Stir. Lower heat to low. Simmer 45 minutes, stirring occasionally. Serve with brown rice, sticky white or jasmine rice, a side salad with my Asian Dressing and Roasted Edamame.
Appetizer: Edamame Soy Beans 🙂
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