Ingredients:

  • 2 lbs (900g) bone-in, skin-on chicken thighs and drumsticks
  • 1 tablespoon (15ml) vegetable oil
  • 1 large (150g) onion, thinly sliced
  • 6 cloves garlic, minced
  • 1/2 cup (120ml) soy sauce (ideally Filipino soy sauce, like Silver Swan, if available)
  • 1/2 cup (120ml) white vinegar (or apple cider vinegar)
  • 1 tablespoon (15g) whole black peppercorns, lightly crushed
  • 2 bay leaves
  • 1/2 cup (120ml) water (or chicken broth for extra flavour)
  • 1 tablespoon (15g) brown sugar (optional, for a touch of sweetness)
  • Salt to taste

Instructions:

  1. Heat oil in a large pot over medium-high heat. Brown chicken on all sides. Remove and set aside.
  2. Add onion to the pot and sauté until softened and translucent. Add garlic and cook until fragrant (about 30 seconds).
  3. Pour in soy sauce, vinegar, water (or broth), add peppercorns and bay leaves. Bring to a simmer.
  4. Return the chicken to the pot, ensuring it's mostly submerged in the sauce. Reduce heat to low, cover, and simmer for 35-40 minutes, or until the chicken is tender.
  5. Remove chicken and set aside. Increase the heat to medium-high and simmer the sauce until it has thickened (about 5-10 minutes). Stir in brown sugar if using.
  6. Return chicken to the sauce, coat well. Taste and adjust seasoning with salt if needed. Serve hot.