500 g chicken (assorted cuts)
1 tbsp vegetable oil
7 cloves garlic (chopped)
1 whole white onion (chopped)
3 tbsp soy sauce
125 ml white vinegar
1 pc bay leaf
7 pcs whole black peppercorns
500 ml water
250 ml coconut milk
5 pcs bird’s eye chili
Pour the chicken and the sauce into a bowl and garnish with a charred whole onion and chillies before serving.