8-10bone-in skin-on chicken thighsor mixture of thighs with drumsticks
2Tbspof cooking oil
8clovesgarlicpeeled and bruise with heavy object
1-inchfresh gingerfinely chopped
5fresh bay leavestear the edges to release flavor
1Tbspof whole black peppercorns
3Tbspjaggery sugarsubstitute with Muscovado or light brown sugar if you must
1cupof cane vinegarsubstitute with Japanese rice wine vinegar
3Tbspof dark soy sauce
Instructions
Preheat 2 Tbsp cooking oil in a large pot. Put in the chicken pieces, in batches. You don't want to crowd the pot. Brown the chicken both sides. Remove from the pot and set aside. The chicken is not cooked through yet at this point. We are just browning them. In the same pot, add in garlic, ginger, bay leaves and stir-fry until golden brown, about 1 minute. Add in the whole black peppercorns, jaggery sugar and continue to stir until the sugar blends in. Add in the chicken and stir to coat the chicken with the sauce. Add in the vinegar and dark soy sauce. Bring to a boil and then lower the heat to let it gently simmer (uncovered) for about 45 minutes to 1 hour (depending on how large the chicken pieces is) until the meat is tender and the vinegar has reduced. If you like a little bit sauce like I do, then you may stop cooking after the chicken is cooked through
Have a taste and season with a pinch of salt if needed and serve with rice. Spoon the sauce over the rice or quinoa. Yummy!