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
Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours. For the last hour, take the chicken/marinate out of the refrigerator.
Have the thighs laid skin side up.
Bring the chicken to a low boil over high heat. Lower the heat, cover and let simmer for 30 minutes, flipping the chicken at 10 minutes and at 20 minutes. The chicken should end with the skin up.
Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. Check the temperature on the chicken to be sure it is done.
Remove chicken from pot, placing on pan with rack (aluminum foil under rack). Place chicken under broiler for 6 – 7 minutes to crisp up skin.
Strain and degrease sauce. Wipe out pot. Pour sauce back in pot. Reduce sauce to desired thickness.
Serve with steamed rice and other accouterments. With the crispy skin, serve the sauce on the side.