Ingredients

• ¼ cup olive or vegetable oil
• 1 small chicken, cut into 8 pieces
• 6 garlic cloves
• Salt and freshly ground black pepper
• 3 bay leaves
• ¼ cup sweet soy sauce (Ketjap Manis)
• ¼ cup white wine vinegar (you can also use other vinegars)
• ¾ cup chicken stock

Steps

• Step 1

  First break down the chicken into eight pieces (or ask your butcher) see my “How to break down a chicken video” for help. Ideally make a fresh chicken stock using the carcass that’s left over.

• Step 2

  Season the chicken pieces on each side with salt and a generous amount of crushed black pepper.

• Step 3

  In a frying pan on high heat, add the oil and once hot, sear the chicken pieces on each side until nice and brown.

• Step 4

  Peel the garlic cloves, roughly chop or crush using a mortar and pestle, then add to the chicken oil in the pan. Add the sweet soy sauce, vinegar, chicken stock and bay leaves. Cover with a lid and cook on low heat for approx 30 minutes.

• Step 5

  After 20 minutes, turn the pieces over.

• Step 6

  The chicken is ready when it’s nicely brown and glazed. Serve immediately with rice.

Little Tips

If you don't have sweet soy sauce, just use regular soy sauce with half a tbsp of brown sugar.