- 4-5 lbs. chicken thighs
- 1/2 cup white vinegar
- 1/2 cup soy sauce
- 4 cloves garlic, crushed or otherwise
- 3 bay leaves
Combine all ingredients in a large pot. Bring to boil, and then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes. Serve with steamed rice.
Tip: This is not as good when you use white meat chicken.
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