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Marinate the Chicken for 30 Minutes in the Peppercorns, Soy Sauce, Vinegar, Garlic, Bay Leaves, Ginger and ENOUGH Chicken Stock to fully submerge the meat
Save the Marinade and sear the Marinated Chicken on Med-High for 3 minutes each side
Scrape the pan clean** with a tiny amount of Stock and place a layer of Onions in the pan
Place the Seared Chicken on top of the Onions and pour in the Marinade and ENOUGH of the remaining Chicken Stock to cover the meat just over halfway
Simmer on Low Heat with the lid on (or place into a 250F / 120C oven) for 90 minutes
Remove the meat, and strain the Sauce
Place the Strained Sauce back into the pan and stir in the Brown Sugar, Butter, and Fish Sauce
Add the Cooked Meat*** back in and simmer with the lid off until the Sauce becomes a thick Glaze
Salt to Taste, garnish with some sliced Scallions and serve over warm Rice