In Chile, during the years 1973 till the late 1980's era of political repression and economic uncertainty, a variety of food was hard to find at times. During these times families found creative ways of taking the same old food and mixing up the recipes and preparation. In this way, food always tasted different.
Chicken Marinade in Soya Sauce
8 chicken legs, thighs or breasts (pollo)
¾ cup oil (aceite)
¾ cup soya sauce (salsa soya)
3 teaspoons worcestershire sauce
3 teaspoons dry mustard (mostaza seca)
1 1/2 teaspoons finally chopped garlic (ajo)
5 teaspoons red wine vinegar (vinagre de vino)
3 cups water (agua)
9 chopped green onions (cebollitas verdes picadas pequenas)
3 1/2 cups of chicken stock (caldo de pollo)
2 teaspoons corn starch (fecula de maiz)
1 tablespoon lemon juice (limon)
In a bowl combine and mix oil, soya sauce, worcestershire, the mustard. Add the garlic, the red wine vinegar and the lemon juice. Mix all.
Put the chicken in a bowl with the sauce. Add the water and the green onions. Allow the chicken to marinate for an hour in the fridge.
Heat up the oil in a fry pan to a high heat. Add the chicken and fry 4 or 5 minutes all sides. Add 1 cup of marinade sauce and cook for another 3 minutes. Mix the chicken stock, along with the cornstarch and a little water. Cover and cook at a high heat for about 35 minutes. Serve with cooked rice.