1 pound chicken thighs, skinned
1 large garlic clove, minced
1/4 cup soy sauce
2 tablespoons vinegat
1 teaspoon peppercorns
2 tablespoons vegetable oil
2 garlic cloves, minced
1/2 cup water
Place the chicken in the marinade. Set aside for an hour, turning from time to time. Heat the oil in a wide saucepan and stir-fry the garlic a minute or two.
Add the chicken with the marinade and the water.
Bring to a boil. Cover and simmer for 30 minutes, turning a few times. Remove the lid from the pan and tum the heat up to medium-high.
Cook another 10-15 minutes until the sauce thickens. Serve with steamed rice.
NOTE: Any umused bay leaves may be left to air-dry for later use