| 4 chicken thighs (about 1 lb.) 4 chicken legs (about 1 lb.) Kosher salt, to taste 14 cloves garlic, slivered | 1 2⁄3 cups coconut, palm, or white wine vinegar 1/2 cup soy sauce 2 tsp. whole black peppercorns 10 bay leaves |
DIRECTION:
- Place chicken thighs and legs on a cutting board and, using a heavy cleaver, cut each piece in half crosswise, through the bone. (Alternatively, leave the chicken pieces whole.) Sprinkle chicken pieces generously with salt and place in a 14" nonstick skillet. Add garlic to skillet along with vinegar, soy sauce, peppercorns, and bay leaves. Bring to a boil over high heat; stir briefly, then lower heat and simmer, basting chicken occasionally with liquid, until meat is cooked through and most of the liquid has evaporated, about 40 minutes.
- Increase heat to medium-high. Continue to cook chicken, turning it frequently, until crisp and lightly browned all over, 6–8 minutes. Transfer chicken to a platter and serve with steamed white rice, if you like.
(Submitted by: Bao Ly)
