2 chicken breasts, cut into 1.5 kg pieces
4 cups of water
1 cup of white wine vinegar
4 sprigs of fresh parsley or green onions, chopped
1 small onion, chopped
Salt to taste
For the sweet and sour glaze
3 tablespoons of ketchup
1 tablespoon of brown sugar or common sugar
1 tablespoon of grated lemon zest
2 tablespoons of freshly squeezed lemon juice
1 tablespoon of water
1 tablespoon of soy sauce
1 tablespoon of vinegar
2 chicken breasts, cut into 1.5 kg pieces
4 cups of water
1 cup of white wine vinegar
4 sprigs of fresh parsley or green onions, chopped
1 small onion, chopped
Salt to taste
For the sweet and sour glaze
3 tablespoons of ketchup
1 tablespoon of brown sugar or common sugar
1 tablespoon of grated lemon zest
2 tablespoons of freshly squeezed lemon juice
1 tablespoon of water
1 tablespoon of soy sauce
1 tablespoon of vinegar
Place the chicken pieces in a pot
Add the water, white wine vinegar, parsley or green onions, onion, and salt
Cover and bring to a simmer
Let it cook for 1 hour, or until the chicken is tender
Remove the chicken from the pot and discard the liquid
Let it cool down
Remove the skin and separate the meat from the bones
Place the chicken pieces in the refrigerator to chill
Make the sweet and sour glaze by combining ketchup, sugar, lemon zest, lemon juice, water, soy sauce, and vinegar in a small pan
Let it sit for 30 minutes
Assemble the dish by placing the chilled chicken on a platter lined with lettuce leaves, then covering it with the sweet and sour glaze
Serve 6 portions.
