INGREDIENTS:
- 720g (about 7) chicken thighs
- 1 large onion - sliced
- 1/2 bulb garlic - peeled and crushed
- 1/4 cup vinegar (I used white wine vinegar)
- 1/4 cup light soy sauce
- 1 cup home-made vegetable stock
- 2 tbs brown sugar
- 3 dried bay leaves
- 1 1/2 tsp whole black peppercorn
- 1 handful fresh basil - torned (optional)
INSTRUCTIONS:
- Heat up a bit of oil in a large pot. Brown chicken pieces on all sides. Leave aside for later use.
- In the same pot, fry onions until softened and translucent.
- Add garlic, fry until fragrant.
- Mix in all the other ingredients including the chicken.
- Bring to boil then reduce heat to simmer until sauce thickened (about 30-45 mins).
- Stir in basil.
- Serve with rice!
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