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Ingredients:
1/2 tablespoon vegetable oil
1 (2.5 lbs) 3 large size chicken legs/cut into pieces
1/4 cup soy sauce
1 cup apple cider or Datu Puti vinegar
5 cloves peeled garlic
1/2 tablespoon black peppercorns
2 dried bay leaves
1 scallion, thinly sliced, optional
Steamed whit or brown rice (optional-for serving)
Directions:
-Add vegetable oil into a large straight-sided pan; heat over medium-high heat until shimmering. Cut chix legs into pieces and dry with a paper towel before browning it in the pan, skin-side-down first. Transfer the browned chicken to separate bowl or plate
-Add the soy sauce and vinegar to the pan, using a wooden spoon to scrape up any brown bits. Add the chicken to the braising liquid, skin-side-down first, then add the garlic, peppercorns, and bay leaves. Bring the mixture to a boil, then reduce to medium-low. Cover the pan and simmer until the chicken is thoroughly cooked (the meat will be firm, the juices will run clear, and a thermometer inserted will read 150°F), about 25 minutes. Stir or flip the chicken halfway through for even cooking.
- Transfer the boiled chicken to a separate bowl or plate. Continue to cook the sauce until it caramelized and reduced to about 1 cup, about 6-8 minutes.
-Strain the sauce, reserving the garlic cloves, then add the chicken back to the sauce and toss to coat completely. Transfer to a serving platter and garnish with the garlic cloves and scallion. Serve with steamed brown or white rice.
