Time: 30min prep / 30min cook
Servings: 6-8
Rating: 4.5/5
Recipe from my friend Cole and in their own words
INGREDIENTS
- 8 cloves garlic, sliced
- 2 yellow onions , quartered
- 8 chicken thighs
- 1 cup vinegar
- 3-4 bay leaves
- 2 tbs oyster sauce
- salt and pepper
INSTRUCTIONS
- Slice or dice some garlic.
- Cut an onion into eighths.
- In a pot, pour some canola oil. 2 tablespoons should be enough. You just want to coat the bottom so shit doesn’t stick.
- When the oil is hot enough, put the chicken skin-side down. Allow the chicken fat to render and get some color on the skin.
- Throw in the garlic and let it cook for a minute or so. Stir it a bit and keep watch because garlic burns easily.
- Add in vinegar. I would start with a small amount. (When I have 4 chicken thighs, I start with 1/2 cup just to give you an idea of how much I start with.)
- Add onion chunks. Try and place it around evenly. It doesn’t have to be in the vinegar. It can sit on top of the chicken! It’ll sweat while it’s cooking.
- Add about 3-4 bay leaves!!! Very important.
- Add desired amount of oyster sauce. It’s very forgiving so don’t worry about putting too much. You can always add more vinegar to equal it out.
- Allow the sauce to come to a boil. Then turn it down so that it will simmer.
- Put the lid on and leave it alone for at least 30 minutes. Let it marinate in itself. If you touch the lid, you’ll feel a death stare from my Nanay in SoCal!
- After at least 30 minutes, you can lift the lid. Use a spoon to taste test the sauce and add more vinegar or oyster sauce if needed. Add salt and pepper to desired taste.
- You can check and see if the chicken is done. I would check the thickest piece of chicken. If that’s done, then you know the smallest pieces are done too!
Thoughts
Delicious.