Use equal parts vinegar, soy sauce and water. The secret ingredient is cinnamon. This can also be made in the slow cooker: after browning chicken, onion and garlic, transfer to slow cooker, add the rest of the ingredients, and cook on low for 6 to 8 hours, or 4 hours on high.
Ingredients
- canola oil: 2 Tbsp
- chicken drumsticks and thighs: 3 pound
- onion: 1 piece (chopped)
- garlic: 2 Tbsp (minced)
- apple cider vinegar: 1 cup
- low sodium soy sauce: 1 cup
- water: 1 cup
- bay leaves: 2 piece
- whole black peppercorns: 10 piece
- cinnamon stick: 1 piece
Metric Conversion
Stages of cooking
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Heat canola oil in a large Dutch oven over medium heat, and pan-fry the chicken drumsticks and thighs until golden brown, about 5 minutes per side. Remove the chicken pieces, and set aside. Stir onion and garlic into the hot skillet, and cook and stir until the vegetables are browned, about 8 minutes.
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Pour in apple cider vinegar, soy sauce, and water; stir in bay leaves, peppercorns, and the cinnamon stick. Bring the mixture to a boil over medium heat, scraping up and dissolving any browned flavor bits from the bottom of the pan. Return chicken pieces and any juice that has formed to the pan.
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Cover, reduce heat to a simmer, and simmer until the chicken is thoroughly cooked, about 45 minutes.
