Marinate:
Refrigerate for ideally overnight, but at least one hour.
- 75 mL Soy Sauce.
- 150 mL Vinegar.
- 7 Garlic Cloves (crushed).
- 2 g Black Peppercorns.
- 2 Bay Leaves.
- 6 Chicken Thighs (with skin and bone).
Cook:
- Arrange chicken pieces skin-side down in a wide pan with lid.
- Add marinade and spices.
- Heat to boiling.
- Cover, reduce heat, and simmer for 20 minutes, avoiding high temperatures.
- Remove chicken, and boil liquid until most of the water is gone 10–15 minutes.
- Return chicken and fry for about 5 minutes.
Alternative method
- Use a zip bag for marinating.
- Instead of heating in pan, sous vide the bag for 2–3 hours at 165°F.
- Continue with traditional reduction and browning.
Serve:
Plate on steamed rice.