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1-2 tbsp cooking oil
8-10 pieces of chicken (legs / thighs)
3 dried bay leaves
1 tsp whole black peppercorns
8 tbsp low sodium light soy sauce
1 tbsp dark soy sauce
4 tbsp rice vinegar
5 cloves garlic, crushed
1 ½ cups water
1 tbsp sugar
Combine chicken, soy sauce, and garlic in a large bowl. Mix well. Marinate the chicken for at least 1 hour.
Note: the longer the time, the better.
Heat a frying pan or saucepan to medium-high heat and add 1 tablespoon vegetable oil or avocado oil to the pan. When the oil is hot enough, pan-fry the marinated chicken for 2-3 minutes per side until browned well. Pour-in the remaining marinade, including all the garlic, then add the water and bring to a boil. Add dried bay leaves and whole peppercorns and reduce heat to a simmer for 20-30 minutes or until the chicken becomes tender. Lastly, add the rice vinegar and sugar and stir and continue to simmer for a further 10 minutes.