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The Filipino household staple, chicken braised in soy sauce, vinegar and a lot of black pepper until the sauce turns syrupy. Five pantry ingredients and one pan.
Mix the 900 g bone-in chicken thighs with the 120 ml soy sauce, the 30 g crushed garlic, the bay leaves and the cracked black pepper and leave for 30 minutes at room temperature.
Lift the chicken out and pat it dry, keeping the marinade. Brown the pieces skin side down in the 20 ml oil in a wide pan over medium-high heat for 5 minutes until golden, then turn.
Pour in the reserved marinade, the 120 ml vinegar and the 200 ml water. Let it boil without stirring for 3 minutes, which cooks off the raw edge of the vinegar, then lower the heat.
Cover and simmer gently for 25 minutes, turning the chicken once, until the meat is tender and reads 74°C at the bone.
Lift the chicken out, add the brown sugar and boil the sauce hard for 6 to 8 minutes until it thickens enough to coat a spoon, then return the chicken and turn it in the glaze.
Scatter the sliced scallion and serve over the jasmine rice with plenty of sauce.
