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1. In a large sauté pan, heat the oil over medium-high heat.
2. When the oil begins to pop, add the chicken, skin-side down, and cook for 5 minutes or until browned.
3. Flip over the chicken and brown the other side which will take another 5 minutes, approximately.
4. Remove the chicken and place in a large bowl.
5. Pour out the drippings from the pan, leaving only 1 tablespoon.
6. Return the pan to the heat on low.
7. Add the garlic.
8. Sauté until lightly browned and fragrant, which takes about 1 minute.
9. Deglaze the pan with soy sauce and vinegar, scraping the bottom of the pan with a wooden spoon.
10. Add the remaining ingredients, stirring well to combine.
11. Return the chicken and juice to the pan.
12. Bring to a simmer.
13. Cover the pan and cook for 20 minute, stirring occasionally.
14. Uncover and cook for an additional 20 minutes, or until the sauce thickens.
15. Occasionally stir the chicken, covering with the sauce.
16. Remove the bay leaves.
17. Serve the chicken over rice.
18. Drizzle the chicken and rice with the sauce.
19. Enjoy.
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