– 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
Place the soy sauce, vinegar, garlic, black peppercorns, and bay leaves in a large, nonreactive sauté pan, and then nestle the chicken thighs, skin side down, into the pan.
Bring the liquid to a boil over high heat, and then cover and simmer over low heat for 20 minutes. Turn the chicken over, and then cover and simmer for another 10 minutes.
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.