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: rub chicken with brown sugar (place between skin and meat if using chicken with skin on) then place in container and add soy sauce, white vinegar, apple cider vinegar and crushed garlic cloves. marinate 2-4 hours in the refrigerator. (this can be done overnight, however the taste can be quite strong.). in a deep saucepan heat the oil then remove chicken from sauce and brown each piece till chicken is almost fully cooked. add marinade and add peppercorns and bay leaves and bring to a simmer. do not touch the chicken or turn for first 15 minutes. half-cover with a lid and simmer 25-30 minutes or until the chicken is cooked through and the vinegar smell is gone.