With a minimal effort and just a handful of humble ingredients, this dish knocked is too awesome. The strong aroma of the garlic, soy sauce, and vinegar hitting the hot pan will make you try this recipe again and again.
Ingredients
- 2pounds bone-in chicken thighs or drumsticks
- 1teaspoon salt
- 1teaspoon ground black pepper
- 1teaspoon garlic powder
- 2tablespoons olive oil
- 1/2cup white or apple cider vinegar
- 1/2cup soy sauce
- 1/2cup water
- 2teaspoons whole black peppercorns
- 3dried bay leaves
- 5cloves garlic, finely chopped
- 1bunch scallions, chopped (optional)
Directions
Rinse chicken thighs and pat dry. In a large bowl, place chicken and sprinkle with salt, black pepper and garlic powder, turning to coat each piece thoroughly.
- In deep cast iron skillet or a Dutch oven over medium-high heat, heat the oil until it shimmers. Place the chicken thighs or drumsticks in a single layer in the skillet, working in batches if necessary, and fry for three minutes until golden brown. Turn, and fry another three minutes. Remove the chicken from the pan and turn the heat down to medium.
- Pour in the vinegar, soy sauce, water, peppercorns, bay leaves, and garlic. Bring to a boil. Add the chicken back into the pot and cook slowly, covered for 45 minutes or until so tender that the chicken meat falls off the bone.
- Pour over rice, garnish with scallions.