Steve has another Steve that he works with and they have taken to sharing recipes with each other. This is one that we got from him, and we really love it! Delicious!
2-2 1/2 lbs. Chicken Thighs
1 C. Soy sauce
1/2 C. White vinegar
1/2 - 1 Tbsp. fresh ground black pepper (adjust amount to desired spiciness)
2-3 Tbsp. Brown sugar
5 Garlic cloves, minced
4 bay leaves
Combine the soy, vinegar, pepper, brown sugar, garlic and bay leaves in the bottom of a large pot. Place the chicken skin side down in the pot and bring the sauce to a boil. Immediately turn down the heat to a medium low, or simmer and cover with the lid. Cook for 1 hour, turning the chicken at 30 minutes. Serve with steamed rice.
We are still in love with Jasmine rice and it is great with this. The chicken just falls off the bone! I also like drumsticks along with the thighs, they are easier for the kiddos to eat. I have cooked a split chicken a couple of times in addition to the thighs and drumsticks, so I double the sauce and put in about 5 lbs of chicken total. I cook that up in a deep electric skillet, and it works really well. I have to adjust the temperature a couple times to keep it simmering instead of boiling. The chicken breasts from the split chicken are a bit dry, but with the Asian flavor of the sauce they are awesome in Chinese Chicken Salad!
