Ingredients
| Amount | Ingredient |
|---|---|
| 4 pieces | chicken thighs |
| 1 tbsp | peppercorn |
| 1 bulb | garlic |
| 1 | bay leaf |
Instructions
| Step | Description |
|---|---|
| 1 | Sear chicken fat |
| 2 | Crush 1 tbsp of peppercorns, 1 bulb of garlic, 1 bay leaf |
| 3 | Wash and cook white rice. |
| 4 | After the chicken fat has seared, turn the chicken over and remove the skin. Add chicken skin to a tray and either bake or air fry to crisp. |
| 5 | Once chicken has finished cooking, set aside the chicken. Add the crushed peppercorn, garlic, and bayleaf into the pot with the chicken fat. |
| 6 | Add 1/4 cup vinegar and 1/4 cup soy sauce and 1 tbsp of oyster sauce |
| 7 | Add chicken back into the pot, don’t forget the juices. |
| 8 | Crush more garlic and fry in a pan til crisp and golden. |
| 9 | Plate chicken over rice, topped with garlic and chicken skin |
