Chicken Manila

• 8 chicken legs with thigh, pieces seperated
• 1 1/2 cups distilled white vinegar
• 3 garlic cloves, crushed
• 2 bay leaves
• 1/2 tablespoon whole black peppercorn, crushed lightly
• 3/4 cup soy sauce
• 3 tablespoons vegetable oil
• cooked rice, to serve

1. In a large kettle, combine the chicken, vinegar, garlic, bay leaves, peppercorns, and 1 cup water. Bring the mixture to a boil and simmer, covered, for 20 minutes. Add the soy sauce and simmer the mixture, covered, for 20 minutes.
2. Use tongs to transfer the chicken to a plate. Pat the chicken dry and set aside. Boil the remaining liquid for 10 minutes, or until it is reduced to about 1 cup. Remove the bay leaves, skim the fat from the surface and let the sauce cool.
3. In a large skillet, heat the oil over high heat until it is hot, but not smoking. Saute the chicken in batches, turning it, for 5 minutes, or until it is browned well. Transfer the chicken to a rimmed platter. Pour the heated sauce over it and serve the chicken with the rice.

chicken, white vinegar, garlic, bay leaves, whole black peppercorn, soy sauce, vegetable oil, rice

Taken from www.food.com/recipe/chicken-manila-510214 (may not work)