Ingredients:
6 skin-on, bone-in chicken thighs
1 teaspoon (2 g) whole black peppercorns
8 cloves garlic, smashed with the side of a knife and peeled
2 bay leaves
1/4 cup (65 mL) soy sauce
1/2 cup (125 mL) distilled white vinegar
1 teaspoon (2 g) whole black peppercorns
8 cloves garlic, smashed with the side of a knife and peeled
2 bay leaves
1/4 cup (65 mL) soy sauce
1/2 cup (125 mL) distilled white vinegar
Method:
In a crock pot, add all the ingredients in the order listed. Ensure the peppercorns and bay leaves are submerged into the liquid. Cook on high for 5 hours.
Transfer the chicken to a baking dish and add a half cup of the reserved liquid to the bottom of the dish. Place the chicken underneath the broiler in the oven to brown; approximately 8 minutes, depending on the temperature of the broiler.
Remove the chicken from the oven and serve.
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