|20 g||Butter Lard|
|1 tsp||White Balsamic Vinegar|
|Pepper & Salt|
Rinse a ready-to-cook chicken and pat dry. Cut the chicken into 12 pieces with poultry scissors and place in a large bowl. Pour white balsamic vinegar over the chicken, sprinkle with salt and mix the chicken parts with the marinade. Marinate the chicken for 15 minutes. Peel garlic cloves and chop coarsely. Heat the lard in a casserole dish. Add the garlic and 2 teaspoons of sugar and caramelise while stirring until the garlic is brown. Remove the garlic and fry the well drained chicken pieces in a casserole dish until hot. Drain excess fat. Dice the onions, add to the pot and braise briefly. Add water and season the chicken bayan with 1 teaspoon white balsamic vinegar, tomato ketchup, cloves, pepper, salt and a pinch of sugar. Peel the carrots, cut into fine strips and add to the mixture. Cook chicken bayan for 45 minutes at medium heat. The side dish is bayan macaroni pie or rice with peas.