Description
Ingredients:
4 to 5 pounds chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 teaspoon black peppercorns
3 bay leaves
Steamed rice, for serving
Directions:
Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large non-reactive pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours.
Bring the chicken to a boil over medium-high heat in marinade. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. Serve with steamed rice.
