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1. Take the skin off the chicken
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2. Put chicken in a non-metallic bowl or glass tupperware.
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3. pour in soysauce + vinegar + water. Add bay leaves, sliced garlic and peppercorns. Mix well. Try to make sure that the chicken are all lined up and covered with the liquid.
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4. Make sure you turn the chicken at least once after putting it in the fridge to marinade for 3 to 6 hours... or more, but no more than 12 hours. I usually try to make sure the chicken gets the same amount of marinading time on each side.
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5. When ready to cook, take chicken out and slice the onions.
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6. in a large pot or large pan (one that has a lid) - heat pan to medium high, add 2 tablespoons of oil
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7. pan fry the chicken until brown on each side, turn chicken several times so that it doesn't stick to the pan/pot.
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8. Taken chicken out when it's brown on each side, put it back into the marinade
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9. quickly add the sliced onions to the pot/pan, sautee for about 4 to 5 minutes.
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10. pour chicken and marinade into the pot, stir and bring to boil
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11. once it boils, turn down the heat to a simmer...low-medium (but it depends on your burner).
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12. Cover and simmer for 30 to 40 minutes, stir occasionally.
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13. When the chicken is done, you can take the bay leaves out. I usually leave them in.
