🧂 Ingredients
- 1 kg Chicken thighs(bone-in, skin-on, cut into pieces)
- 1/2 cup Soy sauce
- 1/2 cup White vinegar
- 6 cloves Garlic(minced)
- 1 tsp Black peppercorns
- 2 Bay leaves
- 1/4 cup Water
- 2 tbsp Vegetable oil
- 1 tsp Sugar(optional, for balancing flavor)
👨🍳 Instructions
- 1
In a bowl, combine chicken pieces with soy sauce, vinegar, minced garlic, black peppercorns, and bay leaves. Marinate for at least 30 minutes, or preferably longer in the refrigerator.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Remove chicken from marinade (reserve the marinade) and sear on all sides until browned.
- 3
Pour the reserved marinade into the pot with the chicken. Add water and bring to a boil.
- 4
Reduce heat to low, cover, and simmer for 30-40 minutes, or until chicken is tender and cooked through. Stir occasionally.
- 5
Uncover the pot and increase heat to medium. Simmer for another 5-10 minutes to reduce the sauce to your desired consistency. Stir in sugar if using.
- 6
Remove bay leaves before serving. Serve hot with steamed rice.
💡 Pro Tips
- ✓For a richer flavor, you can broil the chicken for a few minutes after braising.
- ✓Adjust soy sauce and vinegar to your taste preference.
- ✓This dish tastes even better the next day.
🔄 Variations
- Add sliced onions or chilies during the simmering process.
- Substitute pork belly for chicken for a different texture.