Ingredients:

  • 2 lbs (900g) bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 1/2 cup (120ml) soy sauce
  • 1/4 cup (60ml) white vinegar (or apple cider vinegar)
  • 6 cloves garlic, minced
  • 1 tablespoon whole black peppercorns
  • 2 bay leaves
  • 1 tablespoon vegetable oil
  • 1 cup (240ml) water
  • Optional: 1 tablespoon brown sugar (for a touch of sweetness)
  • Optional: 1/4 teaspoon red pepper flakes (for a little heat)
  • Cooked white rice (Jasmine rice is perfect!)

Instructions:

  1. Heat oil in a pot over medium-high heat. Brown the chicken pieces on all sides to add flavour and create a Maillard reaction.
  2. Remove chicken from pot and set aside. Sauté garlic until fragrant (about 30 seconds). Be careful not to burn.
  3. Return chicken to the pot. Add soy sauce, vinegar, peppercorns, and bay leaves.
  4. Pour in water. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes, or until chicken is cooked through and tender (internal temperature reaches 165°F/74°C).
  5. Remove chicken from pot and set aside. Increase heat to medium-high and simmer the sauce, uncovered, until it reduces and thickens slightly. (About 5-10 minutes).
  6. Return chicken to the pot and coat with the reduced sauce.
  7. Serve hot over cooked rice. Garnish with fresh green onions if desired.