INGREDIENTS:
- 1/4 cup peanut or canola oil
- 5 pounds bone-in, skin-on chicken legs and thighs, hacked into approximately 2-inch pieces through the bone by you or your butcher
- 2 heads garlic, cloves separated but not peeled
- 1/2 large Spanish onion, peeled and cut into 8 wedges
- 1/2 cup thinly sliced skin-on ginger
- 10 black peppercorns
- 4 fresh bay leaves or 2 dried
- 1 1/2 cups unseasoned rice vinegar
- 1/2 cup soy sauce
- Heat the oil in a large pot that has a lid over high heat until it starts to smoke. Work in batches so you don’t crowd the pot: add half the chicken skin side down to the smoking oil and cook, turning the pieces over occasionally, until golden brown all over, 10 to 15 minutes. Transfer them to a plate and repeat with the second batch of chicken.
- Add the garlic, onion, ginger, peppercorns, and bay leaves to the pot. Cook, stirring every now and then, until the onion is translucent, about 10 minutes. Add the chicken, then the vinegar and soy. Raise the heat to bring the liquid to a boil; scrape the pot on the bottom to work up those brown bits.
- Cover the pot, lower the heat to maintain a gentle simmer, and cook, stirring occasionally, until the chicken is very tender (it’ll come apart with a spoon) about 45 minutes. Serve over rice.
Source:Amateur Gourmet
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