Yield: 1 Servings
|3 pounds||Chicken thighs or 3 lb pork|
|¼ cup||Soy sauce|
|¼ teaspoon||Peppercorns, crushed|
|1||Bay leaf, crushed|
Cut chicken pieces in half if thighs are large. If using pork, cut pork into 1½ inch pieces. In a saucepan, combine all ingredients.
Let stand for 1 to 3 hours. Bring to a boil. Cover, lower heat, and simmer for 30 minutes (45 minutes for pork). Remove cover and simmer 15 more minutes or until liquid evaporates and chicken or pork is lightly browned.