INGREDIENTS :
1/3 CUP CIDER OR PINAPPLE VINEGAR
1/2 TBSP. FRESHLY GROUND BLACK PEPPER
1 TBSP GARLIC MASHED
1 CUP WATER
1 BAY LEAF
3 POUNDS CHICHEN CUT INTO BITE SIZE PIECES
2 TBSP SOY SAUCE { CHINESE TIPE }
PROCEDURE :
WHISK TOGETHER VINEGAR, PEPPER , GARLIC AND WATER. ADD BAY LEAF
PUT CHICHEN IN A LARGE BOWL. POUR THE MIXTURE ON IT AND LET MARINATE REFRIGERATED FOR AT LEAST ONE HOUR
TRANSFER CHICHEN AND MARINADE IN MEDIUM SAUCE PAN BRING TO A BOIL
WHEN BOILING REDUCE HEAT TO LOW AND SIMMER FOR 10 MIN.
REMOVE CHICHEN FROM SAUCE PAT DRY .PUT IN A ABOWL AND SET ASIDE .RESERVE THE ADOBO SAUCE BUT STOP COOKING. IN A PAN SAUTEE CHICHEN UNTIL BROWN ON BOTH SIDES LOWER HEAT ADD ESERVED ADOBO AND SOY SAUCE COOK UNTIL TENDER THEN ADD A SQEEZE OF LIME JUICE. SERVE WITH STEAMED RICE