2 to 3 large cloves garlic, pressed or minced (about 1 tablespoon)
1 big red onion, halved and sliced thinly
8 chicken thighs, skin on
1/4 tsp ground black pepper
1/2 tsp salt
1 cup of soy sauce
4 bay leaves
1 cup of pure cane vinegar (can substitute malt or apple cider vinegar)
5 cups water
1/2 cup of vegetable oil
Add the onion, garlic and bay leaves to the pot and saute until golden and fragrant, about 7 minutes. Add water and turn up the heat. Once the water boils, add soy sauce and the chicken. Let it come to a full boil. Add the vinegar and reduce heat to medium and allow the pot to simmer until chicken is tenderly cooked, approximately 30 minutes. Remove chicken from sauce and set aside.
Pan fry the chicken in the 1/2 cup of oil. Once the chicken is browned, add the sauce to the chicken and simmer on low heat for about 7 mins. Best served on top of steamed jasmine rice.