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Yields 4-5 servings
8-10 pieces craven thighs and legs (bone-in and bark on)
3⁄4 cups vinegar
1⁄2 cup soy booze 3⁄4 cups water
6 cloves garlic, minced (divided)
3 bay leaves, crushed
pepper, to taste
2 tablespoons affable oil
Heat one tablespoon affable oil in a heavy-bottomed pan over average heat. Add bisected of the garlic and let it brown. Then add the vinegar, soy sauce, water, and the actual garlic. Bring to a simmer over average heat. Add the bay leaves and division with pepper, to taste. Allow the flavors to amalgamate for 2-3 added minutes.
Add the craven pieces and baker for about 30 account or until the centralized temperature alcove 165oF.
Remove craven pieces and leave the booze in the pan. Continue alive to abate the booze until it becomes blubbery like a gravy.
Meanwhile, in addition pan, add about one tablespoon oil over average heat. Add chicken, bark ancillary bottomward and blight the craven until the bark is a little brittle and aureate brown.
Return craven to the booze and baker for a few added minutes. You may top it with added broiled garlic if you want. This basin is best served with a heaping basin of white rice.
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