Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], 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: in a large stock, add the cut up chicken, chicken broth, ginger, garlic, salt and accent. bring to a boil and then simmer for 45 - 50 minutes. add the chayote and continue to cook for another 10-15 minutes, until the chayote is tender but not too mushy. stir in the bok choy if using. serve hot or on top of cooked jasmine rice. crock pot method: add the cut up chicken, chicken broth, ginger, garlic, salt and accent to the crockpot. cook on low for 6 hours or high for 3 hours. add the chayote and bok choy and cook for another 15-20 minutes until the chayote is tender. serve hot or on top of cooked jasmine rice.