Yield: 6 servings
Measure | Ingredient |
---|---|
3 pounds | Chicken thighs or pork butt |
½ cup | Vinegar |
¼ cup | Soy sauce |
3 \N | Garlic cloves; crushed |
¼ teaspoon | Salt |
¼ teaspoon | Peppercorns; crushed |
1 \N | Bay leaf |
If using pork, cut pork into 1½-inch pieces. In a large sauce pot, combine all ingredients. Cover and let stand for 1 to 3 hours. Bring to a boil; lower heat and simmer for 30 minutes (45 minutes for pork). Uncover and simmer 15 more minutes or until liquid evaporates and chicken or pork is lightly browned. Makes 6 servings.
(APRIL 1995)
Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]