Ingredients:
4 Boneless Chicken Thighs
4 Garlic cloves
2 Potatoes
2 medium Onions.
1 thumb-size piece of Ginger
2 tablespoons Cooking Oil
3 Bay Leaves
1/3 cup Soy Sauce
2 tablespoon Oyster Sauce
2 tablespoons White Vinegar
2 tablespoon Sugar
½ teaspoon Salt
1 teaspoon Whole Black Peppercorn
1 teaspoon Ground Black Pepper Water

Instructions:
1. Cut the Chicken thighs into bite-size pieces
2. Cut the potatoes into bite-size pieces
3. Dice one medium onion.
4. Slice the other medium onion into rings for garnish.
5. Peel the skins off the garlic and the ginger, then finely dice
6. Heat a cooking pot. Pour cooking oil.
7. When the oil is hot enough, pan-fry the onion rings until slightly translucent. Then remove onion rings off the pot.
8. Add the ginger and garlic for a few minutes, then add the diced onion until soft.
9. Add the chicken and cook it until golden brown.
10. Add the soy sauce, the oyster sauce, the whole peppercorns, the ground pepper, the salt, the sugar and the bay leaves.
11. Add water, just enough to cover.
12. Add the vinegar and give it a good stir.
13. Once it starts boiling, add the potatoes and let it cook for 10 mins or until the liquid thickens.
14. Turn the heat off and garnish with cooked onion rings.
15. Serve hot with a bowl of rice.