(Serves 6)
4 boneless chicken thighs
4 chicken drums (legs)
1 cup soy sauce
1/2 cup white wine vinegar
1/2 cup rice wine vinegar
5 bay leaves
12 garlic cloves, chopped medium to small
2 tblsp brown sugar
1 tblsp black peppercorns
1 or 2 jalapenos or serrano chilis, optional, half in marinade, 1/2 for garnish
3 green onions, chopped, 1/3 for garnish the rest for marinade
1 cup Jasmin rice
Marinate the chicken for 2 hours in the soy sauce, vinegars, bay leaves, sugar, peppercorns, garlic, green onions and hot pepper (if your using).
Reserving the marinade, heat up the oil in a fry pan and sear the chicken on all sides, working with 2 or 3 pieces of chicken at a time. Once all the chicken has been seared, add all the chicken and marinade into a large pan and bring the liquid to a boil, then reduce to a simmer and cover for 30 minutes.
Flip the chicken pieces over and recover and continue simmering for another 25-30 minutes.
The marinade will be syrup-like when its time to serve, if the marinade is still too liquidy but the chicken's done, you can thicken the sauce with a corn starch slurry. (add a tsp of cornstarch to 2 tsp of warm water, mix it well and stir into the sauce quickly, it will thicken once it starts to simmer.
Serve over Jasmin rice and garnish with green onion slices and sliced hot pepper if your using them!