|Chicken/Pork||1 Kilogram, cut into pieces|
|Garlic||4 Clove (20 gm), minced|
|Onion||1 Medium (sliced or chopped)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1⁄2 Cup (8 tbs) (the dark the better)|
|Black peppercorn||1⁄2 Teaspoon|
I. marinate chicken or pork using all other ingredients for at least 1 hour.
if you want to have this dish more tasty, marinate chicken
overnight in the refrigerator. bring out from the refrigerator
at least one hour before cooking.
II. put chicken or pork with marinade in a saucepan.
bring to boil. then let simmer for 35 minutes or
until chicken/pork is tender.
variations: for more gourmet taste, use balsamic vinegar (about
half cup), rice vinegar, or apple cider vinegar.
in some cases, you might want to bake the chicken (if only using chicken) for at least 30 minutes (375 F), or fry the chicken until brown, before putting it in the sauce pan with the rest of the marinade and boil for 15 mins.