Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 900 graw boneless skinless chicken thighs, left whole
- 80 mlcane vinegar
- 60 mlsoy sauce
- 200 mlwater
- 8 clovegarlic, lightly crushed
- 3 eachbay leaves
- 1 tspwhole black peppercorns
- 2 tspbrown sugar
- 1 tbspneutral oil
Make it
- Pat the chicken dry. Heat the oil in a wide saucepan over medium-high heat and brown the thighs for 3 minutes per side, working in batches if needed.
- Add vinegar, soy sauce, water, garlic, bay leaves, peppercorns and brown sugar. Bring to a boil, then lower to a gentle simmer and cover loosely.
- Cook for 20–25 minutes, turning the chicken halfway through, until the thickest pieces reach 74°C / 165°F and feel tender when pierced.
- Uncover and simmer for 5–8 minutes more, turning the chicken through the sauce, until the liquid reduces enough to coat a spoon. Remove bay leaves and visible whole peppercorns before serving.
- Divide the chicken into four portions and spoon over the garlic sauce. Serve hot; any rice accompaniment is separate from this recipe.
Ingredients, recipe context & sources
Ingredient flags: Soy, Wheat. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.