INGREDIENTS
- ½ cup soy sauce, gluten-free if needed
- ½ cup rice vinegar
- 4 cloves garlic, minced
- 8 bone-in skinless chicken thighs
- 2 teaspoons cooking oil
- 4 cloves garlic, whole (see notes)
- ½ teaspoon black pepper
- 2 bay leaves, fresh or dried
- 1 tablespoon coconut sugar, can sub brown sugar
INSTRUCTIONS
- Place the soy sauce, rice vinegar and the 4 minced garlic cloves in a bowl. Add the chicken and mix it around a little so that the chicken is well coated with the marinade. Leave the bowl in your fridge for 30 minutes to 24 hours to marinate.½ cup soy sauce,½ cup rice vinegar,4 cloves garlic,8 bone-in skinless chicken thighs
- Pour the marinade from the bowl into a medium-sized pot. Heat a large frying pan over high heat and add the oil. Remove the chicken thighs from the bowl, dry them thoroughly with paper towels, and then fry them in the pan until they are nicely browned. You don’t need to cook them through, just brown them.2 teaspoons cooking oil
- Once the chicken is brown, add it to the pot with the reserved marinade along with the whole garlic cloves, black pepper, and bay leaves. Add just enough water to the pot so that the chicken is half covered in liquid. Bring the pot to a boil, cover, and reduce the heat to low so the chicken gently simmers. Let the chicken cook for 20 minutes. After 20 minutes sprinkle the coconut sugar over the chicken and continue to cook it, uncovered, for 5 more minutes, or until the sauce has thickened.4 cloves garlic,½ teaspoon black pepper,2 bay leaves,1 tablespoon coconut sugar
- Serve the chicken with some rice and lightly steamed greens on the side.