Filipino Ginger Chicken

2 6-packs of boneless chicken thighs (3 lb)
1/2 cup soy sauce
1/4 cup vinegar (red wine, apple vinegar, etc)
1 cup water
1 BULB garlic, peeled and crushed
2 tablespoons thinly sliced or grated fresh ginger root
2 bay leaves
1/2 tablespoon black peppercorns
basmati rice

Marinate chicken 1-2 hrs or overnight.

Optional: Brown chicken pieces.

Bring all ingredients to a boil over medium heat. Reduce heat, cover
pot and simmer for 30 minutes. Baste chicken occasionally.

Make rice. One option: Butter a casserole dish, put in a cup of
basmati, 2 1/2 cups of the pot liquid, 1/2 cup of water; cover and
bake at 425 for a half hour.

After 30 minutes, remove pot lid and cook until liquid has reduced to
half. Pull chicken out onto a serving plate.

Strain the liquid from the pot to remove all the food particles, and
set aside. Serve chicken hot over rice and drizzle with reserved sauce.