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Ingredients
• 2 pounds chicken pieces (thighs and drumsticks)
• 1/2 cup white vinegar
• 1/4 cup soy sauce, low sodium
• 1 cup water
• 6 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon whole peppercorns
• 1 tablespoon vegetable oil
• 1 teaspoon honey or a natural sweetener (optional for balanced sweetness)
• 1 medium onion, sliced
• Salt to taste
- In a large bowl, combine chicken pieces with vinegar, soy sauce, garlic, bay leaves, and peppercorns. Marinate for at least 1 hour or overnight in the refrigerator for best flavor.
- Heat vegetable oil in a large skillet or pot over medium-high heat.
- Add sliced onions to the skillet and sauté until translucent.
- Remove the chicken from the marinade (reserve the marinade) and add to the skillet. Sear chicken on all sides until golden brown.
- Pour the reserved marinade and water into the skillet with the seared chicken. Bring to a boil.
- Reduce heat to low, cover, and simmer for about 30 minutes or until chicken is cooked through and tender.
- If desired, add honey or your chosen sweetener to the sauce and stir well. This adds a hint of sweetness to balance the tanginess of the vinegar.
- Once the chicken is done, check the seasoning and add salt to taste if necessary.
- Increase heat to medium-high and continue to cook, uncovered, for a few more minutes to reduce the sauce to your preferred consistency.
- Remove bay leaves and discard.
- Serve hot over steamed rice, spooning the sauce over the chicken and rice.
Q1: How long should the chicken be marinated for?
A1: The chicken should be marinated for at least 1 hour, or for best flavor, marinate overnight in the refrigerator.
Q2: Should I remove the bay leaves before serving?
A2: Yes, before serving, remember to remove the bay leaves from the dish and discard them.
Q3: Can I use a different sweetener in place of honey?
A3: Yes, if preferred, you can use your chosen natural sweetener in place of honey to add a hint of sweetness to balance the tanginess of the vinegar in the dish.
