How to make it

1. https://www.youtube.com/embed/-ebVRKulMB4
2. In a medium size pan, around 8-inches, on medium heat, add 1 tablespoon of Lee Kum Kee Pure Sesame Oil. Once oil is hot, add onions and cook until translucent. Move the onions aside and place chicken thighs skin side down. Allow the skin to brown for a few minutes. Do not move the chicken after it hits the pan, this will prevent your chicken from properly browning.
3. Pour in Lee Kum Kee Panda Brand Premium Cooking Soy Sauce, 1 tablespoon of Lee Kum Kee Minced Garlic, black peppercorns, bay leaves and lastly white vinegar. For best results, do not stir the sauce as this prevents the acid from fully evaporating. Bring to a boil. Then cover and reduce low-medium heat or a rolling simmer for 10 minutes. Uncover the lid and flip the chicken over so the skin is facing up. Cover and simmer for another 10 minutes. Uncover the lid and continue to simmer for 3-5 minutes so the sauce can thicken a bit. Remove off heat. Shred the chicken. 
4. Heat the remaining Lee Kum Kee Pure Sesame Oil in a wok or a large frying pan to medium setting. Cook the remaining Lee Kum Kee Minced Garlic until nicely browned but not burned. Add the shredded chicken and cook until heated up.
5. Mix the prepared rice with the meat and stir-fry until rice is heated through. Season with salt to taste. Add Lee Kum Kee Panda Brand Dipping Soy Sauce. Garnish with some sliced green onions. Serve immediately. Enjoy!