Chicken Simmered in Malt Vinegar

Chicken Simmered in Malt Vinegar

Simmering the chicken in malt vinegar softens it and the sourness evaporates, leaving a refreshing flavor. (From the Head Chef at the British Embassy in Tokyo.)


Chicken thighs
400 g (2 large)
1 clove
Malt vinegar
60 ml
Chicken soup stock (or stock granules dissolved in water)
200 ml
Olive oil
2 teaspoons
Your choice of vegetables
as needed
Mashed potato
300 g
60 ml
Heavy cream
50 ml
5 g


1. Season the chicken with salt and pepper, and finely chop the onion and garlic.
2. Remove the skin and seeds from the tomato, and finely chop.
3. Heat the olive oil in a frying pan, and cook the chicken skin side down. When both sides are golden, remove it from the frying pan.
4. Stir-fry the onion and garlic until wilted in the frying pan from Step 3.
5. Add the tomato and vinegar, and simmer it until it boils down to half the amount.
6. Return the chicken to the frying pan, pour in the chicken soup stock and let simmer until softened.
7. Make the mashed potato. Peel and boil the potatoes, then mash.
8. Mix in the warmed milk and heavy cream until smooth, then melt in the butter.
9. Place the mashed potato on a plate, top it with the chicken and serve with vegetables. (I served it with baby carrots and green beans). Pour on the sauce from the pan to finish.

Story Behind this Recipe

The British Embassy in Tokyo ran a campaign "Food is GREAT: A Taste of Britain" to introduce British cuisine. Check out their Facebook page: