5 lbs. bone-in/skin on chicken thighs or drumsticks
6 large cloves garlic, minced
3 whole bay leaves
2 tbs. soy sauce
1 tbs. white vinegar
1/2 cup water
2 tbs. vegetable oil
15-20 whole black peppercorns
1 tsp sugar
3 tsp salt, 2 tsp ground black pepper, plus more to taste
1 head broccoli, chopped into florets (optional)
DirectionsSprinkle both sides of chicken with salt and pepper. Set aside.
Heat large pot with vegetable oil on medium heat on stove. When pot is hot, sauté garlic for about 30 seconds. Add chicken and brown both sides until light to medium brown color to seal in juices and flavor, about3 minutes each side. Be sure to scrape bottom of pot to not burn garlic.
After chicken is browned, add soy sauce, vinegar, water, sugar, peppercorns, and bay leaves to pot. Stir to incorporate ingredients. Turn heat to highest setting. When broth comes to a boil, cover pot and lower heat to medium high.
Cook for 45-50 minutes. Taste sauce halfway through cooking process. Add more salt or pepper if more flavor needed. Add broccoli during last 3 minutes of cooking if desired.
When finished, serve over white rice. Pour sauce created from chicken and other ingredients over rice as well. Enjoy!
Tip: To check if chicken is cooked all the way, stab with fork or knife to see if juices run clear. If juices run red, cook longer.