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