cook.
Ingredients
1 kg chicken thighs, bone-in 6 garlic cloves, crushed 1 onion, quartered 80 ml soy sauce 80 ml white vinegar 250 ml water 3 bay leaves 1 tsp whole black peppercorns 1 tbsp brown sugar Method
Marinate the chicken in soy sauce and garlic for 30 minutes, or overnight in the fridge for deeper flavour. Heat a heavy pan over medium-high heat. Sear the chicken pieces for 2-3 minutes each side until golden. Remove and set aside. In the same pan, soften the onion for 3 minutes. Return the chicken. Add vinegar, water, bay leaves, peppercorns and brown sugar. Bring to a boil, then reduce to low heat. Cover and simmer for 25-30 minutes until the chicken is tender and cooked through. Remove the lid. Turn heat to medium-high and reduce the sauce for 5-8 minutes until thick and glossy. Remove bay leaves. Serve over steamed rice.