1 tablespoon canola oil
1 head of garlic, cloves crushed and skin removed
2 ounces fresh ginger, thinly sliced
1/2 cup rice vinegar
1/4 cup soy suace
1 tablespoon black peppercorns
2 fresh bay leaves
1. Cut up the chicken, separating the chicken into legs, thighs, and breasts. Cut each of these pieces in half, using a heavy knife.
2. Pour the oil into a large dutch oven or heavy pot. Turn the heat to medium-high. Toss in the garlic and ginger and cook for 5 minutes, stirring occasionally. Add the chicken, vinegar, soy sauce, peppercorns, bay leaves, and 1/4 cup water. Bring to a simmer, then cover and reduce the heat to medium-low. Cook for 20 minutes.
3. Remove the chicken pieces. Turn the heat to medium high and reduce the sauce for a few minutes. Toss the chicken back in, and stir until coated.
4. Serve with rice and season with salt to taste.