Place the chicken pieces in a resealable freezer bag. Add bay leaves, peppercorn, garlic, and soy sauce. Vacuum-seal the bag.
Pour water into a heat-safe food storage container or deep pot. Preheat water using a sous vide cooker at 155F.
Gently submerge the sealed bags or pouches with chicken. Let it cook for 4 hours.
Remove the chicken from the bags. Transfer to a cooking pot with half of the marinade (soy sauce mixture).
Put the cooking pot in a stovetop. Let the liquid boil.
Add chicken broth and vinegar. Cover and cook for 5 to 8 minutes.
Transfer to a serving plate. Serve.
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