|Vinegar||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Chicken pieces||4 1⁄4 Pound|
|Garlic||2 Clove (10 gm), minced|
|Minced fresh ginger||1 Tablespoon|
|Cherry tomatoes||4 (For Garnish)|
|Watercress||1 Tablespoon (For Garnish)|
Combine vinegar, sugar and soy sauce in shallow baking dish.
Arrange chicken in dish in single layer, turning to coat well.
Cover and refrigerate overnight.
Transfer chicken and marinade to heavy large skillet.
Add garlic and ginger and bring to boil over medium-high heat.
Reduce heat, cover and simmer for 15 minutes, turning occasionally.
Uncover and continue simmering until chicken is tender and juices run clear when pricked with fork, about 15 minutes.
Transfer chicken to heated platter.
Cover with foil and keep warm in very low oven.
Increase heat to medium and cook sauce until reduced and caramelized, about 25 minutes; watch carefully to prevent burning.
Return chicken to skillet and coat with sauce.
Garnish with cherry tomatoes and watercress.