1 1/2 C water
4 pds. of chicken thighs skinned
1 to 2 cloves of garlic crushed
1/2 C vinegar
1/2 C soy sauce ( I use dark)
1 bay leaf
1 TB honey
1 dried red pepper
Put all ingredients in pot. Bring to a boil. Simmer 10 minutes without stirring. Reduce heat, cover, and simmer until cooked through, about one hour. You can stir after the first 10 minutes, but try not to stir too much. I serve this over rice. The juice is good on the rice too.
I like to eat this with stir fried cabbage.
cabbage sliced in thin strips
2 cloves of garlic
1 tb soy sauce
first stir fry the onion in a little oil. Then add cabbage and garlic. If the pan starts to get a little too dry, you can add more oil. When cabbage is almost tender, add soy sauce. don't over cook...you want the cabbage to have some crunch.