Kadun Pika II

Cut the 5-pound stewing chicken into large chunks (approximately 3-4 inches), removing excess skin and fat if desired.

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat without oil until hot, then add the chicken pieces in batches and sear for 3-4 minutes per side until lightly browned.

Remove the seared chicken from the pot and set aside on a plate.

In the same pot, add the chopped onion and sauté for 2-3 minutes until softened and fragrant.

Add the chopped garlic to the pot and stir constantly for 30 seconds to 1 minute until fragrant, being careful not to burn it.

Pour in the white vinegar and Kikkoman soy sauce, stirring well to deglaze the pot and combine the liquids.

Return the seared chicken to the pot, ensuring the pieces are partially submerged in the liquid.

Add all 20 hot red peppers to the pot whole, distributing them evenly among the chicken pieces.

Bring the mixture to a gentle boil over medium-high heat, then reduce heat to medium-low and cover the pot with a lid.

Simmer gently for 60-75 minutes, stirring occasionally, until the chicken is very tender and the flavors have melded together.

Taste the braising liquid and adjust seasoning as needed by adding more soy sauce or vinegar for balance.

Serve the chicken in bowls with the cooking liquid, peppers, and aromatic vegetables, ensuring each portion receives whole peppers and broth for authentic presentation.