Ingredients
- 1-1.2 kgs bone in chicken drumsticks or thighs (skin off or on depending on your preference)
- 1 tbs vegetable oil
- 1 tsp chilli flakes
- 2 tsp whole black peppercorns
- 10 garlic cloves
- Freshly ground black pepper, to taste
- 1/4 cup Lee Kum Kee Premium Soy Sauce
- 1/4 cup rice vinegar
- 270ml low fat coconut milk
- 1/4 to 1/2 cup water
- 5 bay leaves
- Cooked jasmine rice, to serve
Method
- Roughly chop the garlic cloves and set aside.
- Heat a large pot or dutch oven and add the vegetable oil. Once the oil is hot, add the garlic, peppercorns, ground pepper and chilli flakes.
- Stir frequently until the garlic is fragrant, but not golden. Add the chicken and sear on both sides.
- Add the soy sauce, vinegar and coconut milk. Add enough water to ensure the chicken is at least halfway submerged in the sauce.
- Add the bay leaves, cover, and cook on low heat for 45 minutes. Halfway through the cooking time, flip the chicken over so the other side cooks in the sauce.
- Take the lid off and cook for a further 15 minutes or until the sauce reduces to a thin gravy-like consistency.
- Serve on a bed of jasmine rice and enjoy!
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
