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: pat chicken dry. coursely chop garlic. in a 12 inch nonstick skillet heat oil over moderate high heat until hot but not smoking and brown chicken in 2 batches about 8 minute for each batch. transfer browned chicken to plate. pour off all but 1 tablespoons of fat from skillet and in remaining fat cook garlic over moderately low heat stirring until golden. add vinegar, soy sauce peppercorns, pay leaf and chicken, with any juices that have accumulated on plate and simmer covered 15 minute. remove lid and cook ixture over moderately low heat turning chicen occasionally unitl sauce is thickened and coats chicken. 15 minute. serve with rice.