8chicken thighs on the boneskin on or off, to taste
1/3cupsoy sauceI prefer Silver Swan for this recipe
1/3cupapple cider vinegar
1small head of garlicmashed or finely minced
freshly ground black pepper
Place the chicken in soy sauce, vinegar, garlic, pepper, and bay leaves in the pressure cooker and set the multi-cooker to "brown."
When the sauce begins to bubble, turn the chicken and cook for another two minutes.
Transfer the sauce to a bowl, add oil to the pot, and brown the chicken on all sides, working in batches if necessary.
Return the sauce to the pressure cooker, cover with the valve set to "pressure" and cook on High pressure for about 20 minutes.
Depressurize the pressure cooker. Cook on the simmer function with the lid off to allow the sauce to reduce a bit.
Serve hot over rice.
Whether or not you leave the skin on the chicken, I leave up to you. If you are trying to cut extra fat, definitely remove the skin before marinating.For the slow cooker: Marinate as instructed. Brown the chicken on all sides, then add all the ingredients in the slow cooker insert. Cover and set the slow cooker for 10 hours on low (if you are in a rush, you can also try 6 hours on high).