Ingredients
Equipment
Method
- In a large bowl whisk together the onions, garlic, soy sauce, vinegar, bay leaves, peppercorns, and water until combined.
- Divide the marinade into two bowls or containers and set aside.
- Add the chicken directly to one of the bowls with the marinades or transfer the chicken and marinade to a plastic zip bag and marinate in the refrigerator overnight or for at least 12 hours and up to 24 hours.
- Reserve the other marinade in the refrigerator until the next day.
- Heat the peanut oil in a large frying pan or rondeau pot over medium heat for two minutes and then add the chicken directly from the marinade skin side down into the oil and cook for 10-12 minutes or until well browned.
- Flip the chicken over and cook for 2 more minutes.
- Pour the reserved marinade right into the pan and cook covered on low heat for 20-30 minutes.
- Remove the chicken and serve with some of the braising liquid and garnish with sliced green onions.
Notes
- Make-Ahead: This is meant to be eaten as soon as it is done cooking. You can keep it warm in the braising liquid in the pan and cover it for up to 1 hour over very low heat.
- How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
- How to Reheat: Add the chicken to a cookie sheet tray lined with parchment paper and bake at 350° for 8-10 minutes or until warm.
- Cooking Liquid: If you reserved some of the braising liquid, you could also reheat the chicken in some of the liquid in a pan over low heat until warm.
- Variations: Feel free to use all chicken thighs or drums for this recipe.
- Substitutions: If you do not have dark soy sauce you can substitute with light soy sauce or even coconut aminos if you are soy-free.
- Sweetener: Substitute the palm sugar with brown sugar if needed.