In a small pot or deep pan, saute the garlic and onion over medium heat until fragrant, about 1 to 2 minutes. Add the sliced chicken and cook for 2 minutes, until it picks up a light sear.
5 garlic cloves, ½ onion, 2 chicken thighs
Add the rinsed rice to the pot and saute for 1 minute, stirring so the rice gets coated in the fat and flavor already in the pan.
1 cup jasmine or long-grain white rice
Add the chicken stock, white vinegar, soy sauce, dark soy sauce, honey, bay leaves, and peppercorns. Stir once to combine, then cover with a lid.
¾ cup chicken stock, ¼ cup white vinegar, 3 tablespoon soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon honey, 3 bay leaves, 1 teaspoon whole black peppercorns
Cook on low heat for 20 minutes without lifting the lid, so the rice steams properly and the chicken finishes cooking through.
After 20 minutes, check the rice. If it is still a little firm or there is excess liquid, cover and cook for 3 more minutes.
Fluff with a fork, remove the bay leaves, and serve straight from the pot.
