Ingredients

• 5 pounds chicken legs and thighs , rinsed and patted dry
• 0.75 cups water
• 0.75 cups white vinegar
• 0.25 cups soy sauce
• 1 teaspoon white sugar
• 1 onion , chopped
• 2 cloves garlic , crushed
• 1 teaspoon whole black peppercorns , crushed
• 2 bays leaves
• salt to taste

Instructions

1. 1 Place the chicken in a 6-quart pot. Pour the water, vinegar, and soy sauce over the chicken. Add the sugar, onion, garlic, peppercorns, and bay leaves to the pot; bring the mixture to a boil for 2 minutes. Reduce heat to low; simmer until the chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the pot and continue cooking the sauce until it thickens, about 10 minutes; season with salt.
2. 2 Return the chicken to the pot, making sure the chicken is covered entirely by the sauce. Cook together until the chicken is reheated, about 3 minutes.

Nutrition per serving