Ingredients:

  • 1 kg bone-in, skin-on chicken thighs
  • 120 ml Filipino cane vinegar
  • 80 ml soy sauce
  • 8 cloves garlic, smashed
  • 2 tsp whole black peppercorns
  • 3 dried bay leaves
  • 400 ml full-fat coconut milk
  • 1 tbsp cooking oil
  • 1 cup sliced brown mushrooms
  • 1 medium onion, sliced into half-moons
  • 2 fresh bird's eye chilies

Instructions:

  1. Heat 1 tbsp oil in the pan over medium high heat. Place chicken skin side down and cook 5-7 minutes until the skin is golden and releases easily.
  2. Remove the chicken out of the pan. It won't be cooked through yet, which is exactly what we want.
  3. In the same pan, add the sliced onion and 8 cloves of smashed garlic. Cook 3 minutes until the onion edges turn translucent and the garlic is fragrant.
  4. Toss in the 1 cup of brown mushrooms and cook 4 minutes until they soften and release their moisture.
  5. Pour in 120 ml cane vinegar and 80 ml soy sauce. Scrape the bottom of the pan vigorously.
  6. Let the vinegar boil for 2 minutes without stirring. Note: This allows the harsh acetic acid to evaporate, leaving a smoother flavor.
  7. Place the thighs back in, skin side up. Add the peppercorns, bay leaves, and bird's eye chilies.
  8. Pour the 400 ml coconut milk around the chicken. Lower the heat to a gentle simmer.
  9. Cover and cook for 30-35 minutes until the meat pulls away from the bone easily.