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1/4 cup soy sauce
1/2 cup white Filipino cane vinegar, or distilled white vinegar
6-8 cloves garlic, smashed with the side of a knife and peeled
1 teaspoon whole black peppercorns
2 bay leaves
6 skin-on bone-in chicken thighs
Instructions:
Combine Ingredients: Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan.
Add Chicken: Nestle the chicken thighs, skin side down, into the pan.
Simmer: Bring the liquid to a boil over high heat. Then, cover and simmer over low heat for 20 minutes.
Turn Chicken: Turn the chicken over, cover again, and simmer for an additional 10 minutes.
Reduce Sauce: Uncover the pan and increase the heat to high, bringing the sauce back to a boil. Continue boiling the sauce, uncovered, while occasionally turning and basting the chicken, until it reduces by half and thickens slightly, about 5–7 minutes.
Serve: Serve the chicken hot with steamed white rice, using the reduced sauce as a delicious glaze or gravy.
Storage Options:
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