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15 minutes
45 minutes
60 minutes
- 5 pounds chicken legs and thighs, rinsed and patted dry
- 0.75 cup water
- 0.75 cup white vinegar
- 0.25 cup soy sauce
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 teaspoon whole black peppercorns, crushed
- 2 bay leaves
- salt to taste
- In a 6-quart pot, place the chicken and pour in water, vinegar, and soy sauce. Add sugar, onion, garlic, peppercorns, and bay leaves. Bring to a boil for 2 minutes, then simmer on low for about 30 minutes until chicken is cooked through. Use a thermometer to ensure it reaches 180°F (82°C). Remove chicken, thicken sauce for 10 minutes, and season with salt.
- Place the chicken back in the pot, ensuring it is fully immersed in the sauce. Cook until the chicken is heated through, approximately 3 minutes.
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