In a bowl, marinate the thighs in soy sauce. Make sure all pieces are coated with sauce. Refrigerate for 30 minutes.
3
Remove thighs from marinade and arrange in a cold skillet, allow sauce to drain from thighs and set aside
4
With thighs in the cold skillet, skin side down, using medium heat, slowly rendering subcutaneous fat and fat from skin. Cook without turning for approximately 15 to 20 minutes.
5
While chicken is rendering, Prepare sauce: Using reserved soy sauce, whisk in coconut milk, garlic, bay leaf, vinegar, pepper.
6
After fat is rendered, and skin is crisp, remove thighs to a plate. Pour out fat from skillet and dispose.
7
Add mixed sauce to skillet. On medium high, allow sauce to come to a gentle boil, reduce to simmer.
8
Combine chicken and accumulated juices with sauce, again skin side down simmer for 10 minutes uncovered. Then turn to skin side up and simmer uncovered until thighs register 175 to 180 degrees.
9
Remove chicken to a plater, and reduce the sauce by 1/3.
10
Pour sauce over chicken and garnish with greens of scallions. Serve immediately.
