This is a super easy meal that will knock your socks off.

2 chicken thighs per person. (you will want leftovers)

minimum of 1 pint of soy sauce.

minimum of 1 pint of apple cider vinegar.

6 pepper corns.

3 whole bay leaves.

minimum of 3 cups of uncooked white rice. I prefer Calrose rice.

a great way to add spice to this dish is to add sriracha sauce after plating.

you want DARK MEAT chicken... the breast meat dries up and is like eating chalk.. thighs, or drums are what you want.

you will want about 2 thighs per person so factor that for however many people you are feeding.. if you get thighs with skin and bone on, take the skin off and trim off as much fat as you can leaving a small amount still attached..

Throw the chicken in a pot that allows the thighs to stack.. too wide a pot and you wind up using too much sauce...

Add soy sauce and apple cider vinegar to the pot until the chicken is completely covered. Use a one to one ratio...one cup of vinegar to one cup of soy sauce.... I like my sauce a little tangy so I add an extra cup of vinegar to the mix at the end..

Add about 6 pepper corns and 3 whole bay leaves.

Bring to a rolling boil for ten minutes, then cover and let simmer between and hour and an hour and a half. I prefer an hour and a half... it really lets the chicken fall apart..

you can eat the chicken on bread, or over noodles, but I prefer steamed rice. The sauce all on its own can be used to spice up all kinds of dishes..