Yield: 20 servings
| Measure | Ingredient |
|---|---|
| 5 pounds | Chicken; cut up |
| ½ cup | Shoyu; (soy sauce) |
| 10 \N | Cl Garlic; minced |
| ¾ cup | Vinegar |
| 4 \N | Bay leaves; crushed |
| 2 teaspoons | Black pepper; crushed |
Recipe by: Joel Ehrlich <Joel.Ehrlich@...> Rinse the chicken thoroughly after cutting to ensure all bone slivers are removed. Combine the garlic, bay leaf, pepper, shoyu and vinegar. Marinate the chicken 2 to 3 hours, turning often. Simmer the chicken in the marinade until tender (20 to 30 minutes). Use a slotted spoon to remove the chicken. Strain the marinade and set aside. Saute the chicken at high heat in a little oil until browned. Heat the marinade to boiling. Pour the sauce over the chicken and serve.
Yields 20 Servings