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: 1. in a large pot, combine the water, vinegar, soy sauce, peppercorns, garlic, bay leafs, and salt. mix together, add chicken pieces and simmer over low heat (uncovered) until chicken is cooked through and tender 2. remove chicken from pot and brown in oil in a large skillet over medium high heat. 3. return chicken, with oil/juices, back to pot with reserved sauce. cover and simmer over medium heat until desired amount of sauce is yielded.