Mix together 5 Tbs light soy sauce, 5 Tbs white wine vinegar, 1 Tbs oil, ½ Tbs grated ginger, 3 crushed cloves of garlic,
3 crushed bay leaves and a 1/2 Tbs whole black pepper corns, and marinate boneless skinless chicken thighs in this for an hour or so.
Take the chicken from the marinade when ready to cook, and brown on all sides in a frying pan, transfer to a casserole dish
and set aside. Using the same pan, fry another crushed clove of garlic and another ½ Tbs grated ginger, together with a
chopped shallot and some carrots cut into large chunks (I used Chantenay carrots cut in half lengthways). Add the remaining
marinade, bring to a simmer and pour over the chicken in the casserole dish. Cover and cook in a 170°C oven for about an hour,
until the chicken and carrots are cooked. When ready, mix a tsp cornflour with a couple of Tbs water and stir this in,
and simmer for a minute or so to thicken the sauce. Sprinkle with chopped spring onions and chopped red chilli and serve
with rice garnished with coriander and wedges of lime.