1 whole chicken, cut-up
3/4 cup white vinegar
1/4 cup lemon juice
3/4 cup soy sauce
1 large white onion, sliced
5 bay leaves
2 to 3 tablespoons black peppercorns
5 to 6 cloves garlic, crushed
Combine chicken, vinegar, lemon juice, soy sauce, onion, bay leaves,
peppercorns and garlic in covered, non-aluminum saucepan. Bring to boil
over medium high heat, stirring gently. Reduce heat and simmer until
chicken is tender, about 50 minutes. Makes 4 servings.
Note: Saltiness of this dish is cut down when served with
rice; if desired, reduce amount of soy sauce to 1/2 cup. For thicker
sauce, remove chicken after it is tender, then reduce sauce by gently
boiling, uncovered, until desired consistency is reached. Return
chicken to sauce just to reheat.
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