Tae Kwon Do Chicken

8-10 chicken thighs
olive oil
3 cloves garlic, chopped
1/2 cup white vinegar
2 cups water
6 peppercorns
1 T. brown sugar
2/3 cup soy sauce
1 bay leaf
3 green onions, chopped
fresh ginger to taste

Saute chicken in oil in a large cast iron skillet until a golden color. Then add all of the other ingredients. Simmer for one hour. Serve with rice.

My girl's TKD instructor makes this dish when they test in the spring. It's a great tradition. I make it without the peppercorns.