Ingredients

• 4 lbs chicken (Any bone-in parts will do, such as thighs or legs. I use drumsticks split in half crosswise and a couple boneless, skinless chicken breasts, sliced. Sometimes I'll add in boneless thighs, as well.)
• 1 cup soy sauce
• 1 cup white vinegar
• 1 cup water
• 2 bay leaves
• 1 tbsp whole black peppercorns
• 6 cloves garlic, smashed and minced
• steamed white rice

Directions

1. Throw everything (except for the rice) into a large pot or Dutch oven. Bring to a boil, then lower heat and let simmer, covered, for 45 minutes to an hour, stirring occasionally.

2. You’ll know it’s done when the meat begins to separate from the bone. Remove bay leaves and serve over white rice.

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