1 pound chicken thighs, skinned


1 large garlic clove, minced

1/4 cup soy sauce

2 tablespoons vinegat

1 teaspoon peppercorns

3 bay/eaves


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

Serves 2



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