Filipino Chicken With Soy Sauce, Vinegar, Bay Leaf, Garlic,Black Pepper

• oil
• 2 pounds chicken thighs, skin on and bone-in; extra fat pockets or skin flaps removed
• 1 cup white vinegar
• 1/2 cup water
• 1/2 cup Japanese soy sauce
• 2 tablespoons minced garlic
• 6 whole bay leaves
• 2 teaspoons whole black peppercorns
• 2 tablespoons cornstarch, optional
• 1/2 cup cold water

1. Beginning with skin side down, sear chicken in hot oil til lightly browned on both sides. Add vinegar through peppercorns, bring to a simmer, cover and cook 15 minutes. Uncover, turn thighs over, simmer about 15 minutes til chicken is done.rnServe with plenty of sauce over rice.
2. If you want a thicker sauce, remove chicken from pot.Add cornstarch to water and stir with your fingers til smooth. Add to pot, stir to combine and bring to boil so sauce thickens.Turn down heat, return chicken to pot , spooning sauce over, and serve.
3. Serve with lots of rice!
4. Note: Because this is the national dish of the Philippines, there are hundreds of variations. You can use cider or cane vinegar instead of white vinegar (but some vinegars, like sherry or balsamic, are too strong to substitute 1 for 1.) Most recipes use 2:1 vinegar to soy sauce. Some add more water. Some use coconut milk.
5. Note: I usually have some leftover sauce, rich in chicken juices/collagen. It can be frozen and re-used in a new batch, adding ingredients as needed or water to thin.
6. Note:Filipinos also make this same recipe with pork chops.

oil, chicken, white vinegar, water, soy sauce, garlic, bay leaves, whole black peppercorns, cornstarch, cold water

Taken from food52.com/recipes/17505-filipino-chicken-with-soy-sauce-vinegar-bay-leaf-garlic-black-pepper (may not work)