4 pounds chicken pieces, cut or hacked into uniform size
kosher salt
10 cloves garlic, whole and peeled
1 piece (1" size) ginger root, peeled and sliced into coins
1 tablespoon black peppercorns
3 bay leaves
1/2 cup rice vinegar
1/4 cup dark soy sauce
1/4 cup light soy sauce
1 teaspoon brown sugar
1/2 cup water
Rinse chicken pieces and pat dry. Place in large, nonreactive dish, and sprinkle liberally with salt. Distribute garlic, ginger, peppercorns and bay leaves among chicken. Set aside for 15 minutes.
In a bowl, combine vinegar, soy sauces, and sugar. Pour over chicken. Turn to coat well, cover, and refrigerate for at least one hour, or up to overnight.
Remove dish from refrigerator and allow to sit at room temperature about 30 minutes.
Place chicken and all contents of dish in a large pot or dutch oven, add water, and bring to a gentle boil over medium-high heat. Simmer, slightly covered, about 15 minutes.
Preheat broiler. Line a shallow jellyroll pan with foil and spray with cooking spray.
Carefully remove chicken pieces from cooking liquid, allowing as much liquid as possible to drain back into pot. Arrange chicken pieces on foil and broil, watching carefully, turning to brown evenly (about ten minutes per side).
While chicken broils, bring cooking liquid to a boil and reduce slightly.
When chicken is browned, remove from oven and return to pot, turning carefully to coat with sauce. Simmer on low heat about 10-15 minutes.
Serve chicken with sauce and white rice and a steamed fresh vegetable.
gjgee
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