1 c. white vinegar
2 pressed garlic cloves
1 bay leaf
1 1/2 tsp whole peppercorns (lightly crushed)
1/2 c. soy sauce
6 whole chicken legs, cut into drumsticks & thighs
1 c. water
3tbl canola oil (although I don't use it)
Mix vinegar, garlic, bay leaf, peppercorns, and soy sauce. Put in large ziplock bag with chicken and marinate in fridge at least one hour (I usually do it overnight)
Put chicken & marinade in large saucepan. Add water, heat to boiling over high heat. Cover, reduce heat to low & simmer 20 min or until chicken is done. Remove chicken & place covered in pan in low oven to keep warm.
Boil marinade until reduced (the recipe says "reduced to one cup," but I've never reduced it that far - I end up with probably 1 1/2 cups or so left). Strain and skim.
Pat chicken dry with paper towels. Heat oil over high heat in skillet. Brown chicken. Put in deep platter & pour marinade over chicken.
(diversion from recipe: I don't use the oil, and I brown the chicken in the same skillet from which I just removed the marinade. After the chicken is browned, I pour the skimmed marinade back into the skillet & use it to deglaze the pan - the marinade thickens nicely & picks up the flavor of the browned chicken a bit).