Adapted from The Asian Grandmothers Cookbook: Home Cooking From Asian American Kitchens by Patricia Tanumihardja
1 1/2 cups white vinegar
1 cup water
6 cloves garlic, crushed
2 bay leaves
1 1/2 tsp peppercorns, crushed
8 chicken Marylands, cut into thigh and drumstick pieces
3/4 cup soy sauce
chopped spring onions to garnish
1. Combine the first five ingredients in a Dutch oven. Place chicken pieces in the mixture in one layer and bring to a boil on the stove over high heat. Reduce heat, cover and simmer for 20 minutes.
2. Add the soy sauce and stir to make sure it's evenly distributed though the sauce. Bring back to a boil, cover and simmer for a further 20 minutes or until the chicken's cooked.
3. Remove the chicken from the sauce, shaking off as much liquid as possible. Pat dry with paper towels and place on a plate. Put the sauce on the back burner and bring back to the boil to reduce a little.
4. Heat about 3 tbs oil in a frying pan until very hot. Fry the chicken pieces all over until crispy and brown. Place all the chicken on a serving dish and pour the sauce over the top.
Serve with rice and sprinkled with spring onions.
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