– 1/4 cup 65 ml soy sauce
– 1/2 cup 125 ml white Filipino cane vinegar, or distilled white vinegar
– 6-8 cloves garlic smashed with the side of a knife and peeled
– 1 teaspoon whole black peppercorns
– 2 bay leaves
– 6 skin-on bone-in chicken thighs
Uncover the pan, and then increase the heat to high and return the sauce to a boil. While occasionally turning and basting the chicken, continue boiling the sauce, uncovered, until it is reduced by half and thickens slightly, 5–7 minutes.