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Ingredients
Scale
- 1 kg (2.2lbs) skinless chicken thigh fillets, sliced in half
- 6 garlic cloves peeled and minced
- 90 ml (1/2 cup + 2 tbsp) reduced sodium soy sauce
- 4 tbsp rice vinegar or white vinegar
- 4 bay leaves fresh or dried
- 2 tbsp oil (i like to use avocado oil)
- 240 ml (1 cup) water
- 1 tbsp light brown sugar
- 2 tsp peppercorns lightly bashed
- boiled or fried rice
- 5 spring onions scallions shredded
- marinated cucumber
- tomato and onion salad
Instructions
- Combine chicken, garlic, soy sauce, vinegar, and bay leaves in a bowl. Mix well, cover, and marinate for 1 hour (or overnight in the fridge).
- Heat oil in a large frying pan. Remove chicken from marinade and add to the hot pan, avoiding overlap.
- Fry each side for 2 minutes.
- Pour in the reserved marinade, water, sugar, and peppercorns; stir to mix.
- Simmer for 25-30 minutes, flipping chicken halfway for even cooking. Adjust simmering time for desired sauce thickness.
- Taste and adjust tanginess by adding more vinegar, if necessary.
- Serve over rice and garnish with shredded spring onions.
Notes
Marinating overnight enhances the flavors; allow at least 1 hour for best results.
For a saucier dish, adjust the cooking time and add a splash of water near the end.
Serve with fresh sides like cucumber salad for a refreshing contrast.
- Prep Time: N/A
- Cook Time: N/A
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg