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
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.
Preheat broiler.
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.