Spiced Pickled Chicken Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4: Chicken breasts, skinned
4: Dried red chillies,
2: Bay leaves,
2 Inch: stick of cinnamon,
1 ounce: Ginger root, peeled
1 tsp: Cloves,
1 tsp: Coriander seeds,
1/2 tsp: Black peppercorns,
1 pinch: Ground mace,
1 pinch: Salt,
10 ounce: White wine vinegar,
Directions:
Arrange the chicken in a shallow dish so that the pieces do not
overlap. Put the remaining ingredients in a large pan and bring to a
boil; simmer 5 min. Remove from the heat and let cool. Pour over the
chicken and marinate 3 days.
Transfer everything to a large saucepan and slowly bring to a boil,
then immediately remove from the heat. Leave the chicken to cool in
the vinegar mixture. Remove when cold, wrap in cling wrap and
refrigerate til eaten. Keeps up to a week. Extracted from: The
Perfect Pickle Book By: David Mabey and David Collison Published by:
BBC Books ISBN: 0 563 21445 7 Posted by: Jim Weller
Source from luhu.jp
overlap. Put the remaining ingredients in a large pan and bring to a
boil; simmer 5 min. Remove from the heat and let cool. Pour over the
chicken and marinate 3 days.
Transfer everything to a large saucepan and slowly bring to a boil,
then immediately remove from the heat. Leave the chicken to cool in
the vinegar mixture. Remove when cold, wrap in cling wrap and
refrigerate til eaten. Keeps up to a week. Extracted from: The
Perfect Pickle Book By: David Mabey and David Collison Published by:
BBC Books ISBN: 0 563 21445 7 Posted by: Jim Weller
Source from luhu.jp