- 8 boneless, skinless chicken thighs
- 20 garlic cloves
- Crack of black pepper
- 300ml rice vinegar
- 180ml soy sauce
- 1 tbsp black peppercorns
- 2 tbsps dark sugar
- Blitz all the sauce ingredients together
- Put chicken thighs and sauce ingredients into the slow cooker for 8 hours.
- Serve with sliced spring onions and rice.