Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: combine all ingredients in a deep glass or stainless steel sauce pan. bring to a boil over medium heat, then reduce heat to medium low. cover and simmer for about 30 minutes or until the meat is very tender. gently turn the meat occasionally during the course of cooking. remove the meat from the sauce and pan-fry in a little oil until browned on all sides. transfer to a serving platter or bowl and cover with sauce. serve with warm steamed rice. while the recipe says to saute the meat after it's cooked, i usually brown the meat before adding the remainder of the incredients. i have no idea what difference this makes, if any. i adapted this from a recipe in philippine recipes made easy, by violeta a. noriega.

Target recipe: combine chicken, vinegar, soy sauce, garlic, chiles, and bay leaves in plastic bag. seal and chill for 2 hours or overnight. remove chicken from marinade. pour marinade through strainer, discard solids. reserve. heat broth and cook chicken until browned on each side. remove. place chicken and reserved marinade in pot; bring to boil over medium heat. cover and reduce heat to medium. simmer until chicken is done about 25-30 minute. spread rice on each plate, top with chicken. cook sauce on med. high until reduced to 1/2 celsius skim fat and discard. drizzle chicken with half of sauce and serve remaining on side. sprinkle with scallions, mint and basil.