Ingredients:
1 (2-3 lb) whole chickens (cut into serving piecesor you can use just thighs or just drumsticks or just wings)
4 garlic cloves, crushed
2 bay leaves
1 teaspoon whole black peppercorn, crushed lightly
3/4 cup soy sauce
1 cup distilled white vinegar (or cane vinegar is better if you can get hold of one) 1 1/2 cups water oil, for deep-frying
Instruction:
1. In a large pan combine the chicken, garlic, peppercorns, bay leaves, soy sauce, vinegarand water and bring to a boil. Simmer uncoveredover low heat until chicken is cooked through (25-35 minutes).
2. Remove chicken from pan and pat dry.
3. In a large skillet heat the oil over medium heat until it is hot but not smoking. Then deep fry the chicken in batches until it is brown and the skin looks crispy. (NOTE: Make sure you pat them dry as it spits!).
