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Preparation time: 20 minute(s)
Cooking time: 45 minute(s)
Number of servings (yield): 4
1/4 cup peanut or canola oil
5 pounds bone-in, skin-on chicken legs and thighs, hacked into approximately 2-inch pieces through the bone by you or your butcher
2 heads garlic, cloves separated but not peeled
1/2 large Spanish onion, peeled and cut into 8 wedges
1/2 cup thinly sliced skin-on ginger
10 black peppercorns
4 fresh bay leaves or 2 dried
1 1/2 cups unseasoned rice vinegar
1/2 cup soy sauce
1/4 cup peanut or canola oil
5 pounds bone-in, skin-on chicken legs and thighs, hacked into approximately 2-inch pieces through the bone by you or your butcher
2 heads garlic, cloves separated but not peeled
1/2 large Spanish onion, peeled and cut into 8 wedges
1/2 cup thinly sliced skin-on ginger
10 black peppercorns
4 fresh bay leaves or 2 dried
1 1/2 cups unseasoned rice vinegar
1/2 cup soy sauce
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