- Average
- Average budget
Ingredients
- 2 tbsp vegetable oil
- 4 chicken thighs
- 1 tsp freshly ground black pepper
- 4 garlic cloves, roughly chopped
- 1/4 cup oyster sauce
- 3/4 cup dark mushroom soy sauce
- 1-1/2 cups sugar cane vinegar
- 2 fresh bay leaves
Preparation
Step 1
In a large heavy-bottom saucepan with a lid, heat oil over high heat for about 2 minutes. Add garlic and cook for 10 seconds, until fragrant. Using tongs, carefully add chicken thighs to pot and cook until caramelized on all sides, turning once. Season liberally with pepper.
Step 2
Add in oyster sauce and soy sauce, tossing to coat the chicken thoroughly. Cook for 2-3 minutes until fragrant and sauces start to caramelize on the bottom of the pan. Drizzle in sugar can vinegar along with bay leaves. Stirring to release the caramelized bits on the bottom of the pan. Cover with lid and bring to a rolling boil for about 5 minutes. Reduce heat to medium-low and cook covered for 30-40 minutes, until chicken is tender and begins to fall off the bone.
Step 3
Remove from heat, rest for a few minutes and serve. Garnishing with a ladle full of the braising liquid.