recipe for 6
6x bone-in chicken thighs or legs (substitute with pork or tofu)
4 bay leafs
1 head of garlic cloves (peeled)
1 tbsp whole peppercorns
optional: stewing veggies (any really but we suggest a combination of carrots, eggplant, bell peppers, green beans, cabbage, zucchini)
optional: rice, noods, your fav carb
optional: sesame and/or green onions for garnish

to make this for more or less people, just make sure everyone gets at least one piece of chicken. the bay leaf, garlic, and peppercorns don’t need to be precisely adjusted

braising liquid ratio:
1 part soy sauce
1 part white vinegar
2 parts water

add enough braising liquid to cover the chicken at the start of cooking. exactly how much will vary by your pot size and how much chicken you are cooking (e.g. 1 cup soy sauce, 1 cup white vinegar, 2 cups water works well for a medium sized pot and 6 chicken legs)

cook on medium high until chicken is cooked through, ~30-40 minutes. may take longer with more chicken. afterwards, remove your chicken and veggies and keep cooking the liquid until it reduces into a sauce-like consistency. goes great on the rice

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