1 whole chicken
75 ml white vinegar
40ml Wing Yip Dark Soya Sauce
4 cloves garlic - crushed
1 onion - finely sliced
2 tbsp vegetable oil
4 bay leaves
1 tsp brown sugar - optional
pepper to taste
chicken stock or water - optional
Clean and cut up the chicken into pieces by first dividing the thighs, drumsticks, wings and the breasts. This should give you about 8 - 10 large pieces.
Season the chicken with salt and pepper.
Place the oil in a large pot and fry half the garlic and onion.
Add the chicken and cook for several minutes, turning the pieces over in the pot.
Combine the vinegar, soy sauce & remaining garlic & bay leaves and add this to the chicken in the pot.
Bring to the boil, lower heat, cover and simmer for 20 minutes or until the chicken is cooked.
Remember to turn the chicken pieces over in the sauce.
Add a little chicken stock or water if more gravy is required.
Adjust seasoning and serve with steamed white rice