Yield: 4 people
- 1/2 kilo chicken, chopped into serving pieces
- 6 garlic cloves, finely chopped
- 1/2 cup low-sodium soy sauce or 1/3 cup regular soy sauce
- Freshly cracked black pepper
- Cooking oil, for searing
- 1/4 cup + 1 tbsp white vinegar
- 2 cups chicken stock
- 6 dried bay leaves
- 1/2 tbsp whole peppercorns
- 1 tablespoon white sugar
- Salt, to taste
- Combine the first 3 ingredients in a medium bowl and let it sit in the fridge for at least 2 hours to marinate.
- 20 minutes prior to frying the chicken, take the bowl out of the fridge and drain, reserving the marinade for later use. Season the chicken with freshly cracked black pepper.
- Heat the pan with high sides over medium heat. Then sear the marinated chicken pieces on all sides, not cooking it all the way through.
- Take the chicken pieces and place it on a plate to rest and set aside until needed.
- In the same pan, pour in the remaining marinade and add the last 5 ingredients and stir, making sure to scrape the bits left on the pan. Let it come up to a boil.
- Once it has come up to a boil, turn the heat down to the lowest setting and add your partially cooked chicken pieces and its juices in the pan. Partially cover and let it cook for an hour, stirring and turning the chicken pieces every 15 minutes.
- At the 30-minute-mark, add vinegar. Cook for another 30 minutes with the lid off.
- The last 10 minutes, check for seasoning and adjust according to your desire.
- Serve hot alongside rice and enjoy!