3 – 4 lbs. whole chicken, cut into serving pieces
1/2 cup soy sauce
4 cloves garlic, minced and divided
2 bay leaves
1/2 cup white vinegar
1 tablespoon peppercorns
1 Tablespoon olive oil
2 medium onions, thinly sliced
1 cup water
1/2 tablespoon brown sugar
Cooked jasmine rice, for serving
Thinly sliced scallions, for serving
- In a bowl, combine chicken parts, soy sauce, 3 cloves garlic, bay leaves, vinegar, and peppercorns. Cover and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
- Remove chicken, reserving the marinade. In a large skillet, heat oil and sauté onions and remaining garlic until onions are opaque and fragrant. Add chicken and cook until lightly browned. Pour in reserved marinade juices, water and sugar; bring to a boil uncovered for 3 to 5 minutes.
- Lower the heat, cover and simmer for 20 to 30 minutes, or until chicken is cooked through (safe internal temperature of 165ºF) and sauce thickens to a rich, brown color.
- Let cool, discard bay leaves and serve over a bed of jasmine rice. Garnish with thinly sliced scallions. Refrigerate leftovers.