Categories: Asian

Ingredients

• 4 chicken breasts
• 6 garlic cloves
• 1/3 cup soy sauce
• 1/3 cup + 2 tbsp white vinegar
• 3 dried bay leaves
• 3 tbsp cooking oil
• 2 brown onions, diced
• 1 1/4 cups water
• 2 tbsp brown sugar
• 1 tbsp whole black pepper
• 2 shallots, sliced on an angle, green part only

Directions

1. Combine the chicken with 3 garlic cloves (minced), soy sauce, vinegar and bay leaves in a bowl. Marinate for at least 20 minutes, up to 24 hours.

2. Heat 1 tbsp oil in a fry pan over high heat. Remove chicken from marinade and place in the pan(reserve marinade). Sear both sides until browned—about 1 minute on each side. Do not cook the chicken all the way through.

3. Remove chicken from the fry pan and set aside. Heat the remaining 2 tbsp oil, then add the remaining garlic (minced) and onion and saute until the onion is golden and translucent (2 minutes).

4. Add the reserve marinade, water, sugar and black pepper. Bring it to a simmer then turn the heat down to medium high.

5. Simmer for 5 minutes, then add the chicken back in (pour in the juices too), top side down. Leave to simmer for 20-25 minutes until the sauce reduces down to a syrup (no need to stir) and when you turn the chicken over, the sauce coats the chicken.

6. Set aside to rest for 5 minutes in the pan, then serve, garnished with shallots.

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