- 1 package chicken thighs (about 5 pieces)
- 1 c water
- ½ c vinegar
- ¼ c soy sauce
- 1 bulb garlic
Place chicken thighs in a pot and cover with water, vinegar, and soy sauce. Bring to a boil, then reduce heat to low.
Chop garlic. Add to the pot. Simmer for 1.5 hrs on low heat. 15 min before the end, increase heat to medium or medium-low and reduce remaining liquid into a thicker sauce.
Fry chicken pieces for 5 min on medium-high heat, until skin is lightly blackened and crisped.
Serve with sticky brown rice and maybe spinach wilted with lemon juice.