|
|
Ingredients |
3 lb Chicken thighs
1 lb Pork, cut in bite-sized pieces
1 head Crushed garlic
1 Bay leaf
Pepper corns |
1 C White vinegar
1/2 C Shoyu
5 Tbsp Cooking oil (optional)
Salt and pepper to taste |
| Cooking Instructions |
|
Put chicken and pork in cooking pan. Add garlic, vinegar, water, bay leaf, peppercorn, shoyu, salt and pepper. Cover pan and bring to a boil. Boil until no more liquid is in the pan. Add the cooking oil and mix together (optional). Can use all chicken or all pork if desired. |
|
