Braised Black Vinegar Chicken

I created this dish because I saw a Chinese food show that talked about the many benefits of consuming black vinegar. Black vinegar originated in China and then spread across Asia. It is made from fermenting grains such as rice, barley, millet, wheat and sorghum. My Chinese friend introduced me to Chinkiang black vinegar (鎮江香醋) which is made from fermented glutinous rice. Black vinegar made from rice has a slightly sweet and more complicated flavor. Chinese has been using it as a marinade, in braising, as dipping sauce and as a stir-frying sauce. In Japan, a lighter version of black vinegar called "Kurozu" is bring sold as a health tonic. One in eight Japanese drinks a small amount of black vinegar daily because of its health benefits.

So, what are the benefits and what's so great about black vinegar? Black vinegar contains acetic acid which can prevent cardiovascular diseases, including hypertension (lower blood pressure), coronary heart disease and stroke. It also contains citric acid which helps to increase body energy and metabolism. It is high in antioxidants and contains many essential amino acids that help to repair muscle tissue, balance the body's pH level and to heal everyday ailments.

Since I am not sure I can drink this like the Japanese, but I can certainly use more of it in my cooking. Now I am thinking is that why in Chinese confinement, we have a black vinegar pork knuckle soup for woman who just gave birth. I drank bowl and bowl of this sweeten black vinegar soup during my confinement. Anyway, how did you use your black vinegar? I used it in my Bean Threads Noodle too.

Ingredients:

• 8 chicken drumsticks, cut into pieces
• 3 shallots, slice
• 1 small piece of ginger, slice
• 2 red bird eye chili, whole (use more if you want it spicier)
• 3 green onion, cut into 1.5 inch
• 10 Chinese dried mushrooms, soften in hot water and drain
• Seasonings:
• 2 Tbsp. Chinkiang black vinegar
• 3 Tbsp. ABC sweet soy sauce
• 1 Tbsp. light soy sauce
• 1 tsp. sugar
• 1/2 tsp. salt
• 10 oz. water
• 1 tsp. sesame oil
• Oil for cooking

Method:

In a stock pot, add in cooking oil and sesame oil. When hot, add in ginger, scallion, shallot, chili and fry until fragrant. Add in drumsticks, stir a little. Add in mushroom and mix well. Add the water and seasonings. Let it boil. When boiling, turn the heat to low and let it simmer for about an hour or until the drumsticks are soft.