Ingredients
2lbchicken leg quarters,or 1 lb each of chicken drumsticks and chicken thighs, bone-in, and skin-on
2ozgarlic,peeled and crushed
2bay leaves
1¼cupsrice vinegar
¾cupsoy sauce
½cupchicken broth,or water
3tbspbrown sugar,plus more to taste
3tbspvegetable oil
1tbspwhole black peppercorns
salt and ground black pepper,to taste
green onions,chopped
steamed rice
Preparation
In a deep skillet, add all ingredients except the oil. Heat up to a boil then turn down the heat to simmer for at least 5 to 7 minutes. Remove the chicken and set the sauce aside.
Heat up the oil in a frying pan over medium-high heat. Sear the chicken in batches on all sides for no more than 5 minutes per batch until golden brown. Set aside.
Heat the sauce to a boil, then reduce it to a simmer over very low heat.
Add the seared chickens and cook for roughly 35 minutes until cooked through.
Turn the chickens occasionally and continue stewing for another 25 to 35 minutes or until your liquid has reduced to a syrup.
Serve family-style or portion accordingly. Garnish with green onions and serve with rice!
