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Ingredients
  • 1 cup coconut milk
  • ¼ cup soy sauce
  • 1½ cup rice vinegar
  • 12 garlic cloves, peeled
  • 3 whole bird’s-eye chilies or other fiery chili
  • 3 bay leaves
  • 1½ teaspoons freshly ground black pepper
  • 3 to 4 pounds chicken thighs
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