Ingredients:

  • 2.5 lbs (1.1 kg) bone-in, skin-on chicken thighs and drumsticks
  • 2 tablespoons (30 ml) vegetable oil
  • 1 large yellow onion, chopped
  • 6 cloves garlic, minced
  • 1/2 cup (120 ml) soy sauce (Philippine soy sauce preferred, but any will do)
  • 1/2 cup (120 ml) white vinegar (or apple cider vinegar)
  • 1 cup (240 ml) chicken broth (or water)
  • 1 tablespoon (15 g) whole black peppercorns
  • 2 bay leaves
  • 1 tablespoon brown sugar (optional, for a touch of sweetness)
  • Salt to taste (be careful, soy sauce is salty!)
  • Cooked white rice, for serving

Instructions:

  1. Heat vegetable oil in the pot over medium-high heat. Brown the chicken pieces in batches to develop flavor, about 3-4 minutes per side. Remove chicken and set aside.
  2. In the same pot, add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and sauté for another minute until fragrant.
  3. Pour in the soy sauce, vinegar, and chicken broth (or water). Add the black peppercorns, bay leaves, and brown sugar (if using). Bring to a simmer.
  4. Return the chicken to the pot. Ensure the chicken is mostly submerged in the sauce. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and tender. (Internal temperature of 165°F/74°C)
  5. If desired, remove the chicken from the pot and set aside. Increase the heat to medium and simmer the sauce, uncovered, until it thickens to your desired consistency. This will intensify the flavor.
  6. Return the chicken to the sauce (if removed). Serve hot over cooked white rice. Garnish with fresh green onions, if desired.