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In a large bowl, combine the chicken with garlic, black pepper, peppercorns, palm sugar, white vinegar, dark and regular soy sauce, water, and bay leaves
Marinate for at least two hours or overnight
Sear both sides of the chicken in oven until the skin is browned
Set the meat aside and pour the reserved marinade into the pot to boil
Reduce the heat to low and nestle the chicken back into the sauce
Simmer covered for 35 minutes
Flip the pieces and continue cooking for another 30 minutes until tender
Spoon the thickened pan sauce over the chicken and garnish with green onions
Serve alongside rice