Ingredients
SERVINGS: 6 Serving(s)
- 1/2 cup soy sauce
- 2 teaspoons course ground pepper
- 1 teaspoon salt
- 1/2 cup white vinegar
- 1 cup coconut milk
- 10 cloves garlic, chopped
- 2-3 pounds chicken drumsticks and/or thighs, skin-on and bone-in
- 2 bay leaves
- 1 red chili, chopped or 1/2 teaspoon red pepper flakes, optional
- sliced green onions, optional
- 3 cups cooked white rice
Preparation
1. In a large bowl, combine soy sauce, pepper, salt, vinegar, coconut milk, and garlic. Add chicken and toss to coat. Let marinate at least 1 hour.
2. Transfer chicken and all sauce to a stockpot and add bay leaves. Bring to a boil over medium-high heat and let boil 15 minutes. Reduce heat and simmer until chicken is tender and cooked through. Add chili and green onions, if desired. Serve over rice.
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