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: put vinegar, bay leaves, pepper, soy sauce, onion and water in a saucepan. cover and cook slowly about 15 minutes. meanwhile, heat the cooking oil in a large, heavy-bottomed frying pan. peel the garlic, break the cloves into chunks, and brown them over medium-low heat (about 5 minutes). add the chicken to the frypan and brown it over medium-high heat (about 5 minutes). add the broth to the frypan and simmer, partly covered, until the chicken is done (about 30 minutes). do not let it come to a boil. remove the bay leaves and serve over rice. this dish is too strongly flavored to go well with wine; try serving it with beer.