5 lb Chicken meat, Cut up 1/2 Cup Shoyu (Soy Sauce)
10 Cloves Garlic, Minced 3/4 Cup Vinegar
4 Bay Leaves, Crushed
2 tsp Black Pepper, Crushed
Rinse the chicken thoroughly after cutting to ensure all bone slivers are
removed.
Combine the garlic, bay leaf, pepper, shoyu and vinegar.
Marinate the chicken 2 to 3 hours, turning often.
Simmer the chicken in the marinade until tender (20 to 30 minutes).
Use a slotted spoon to remove the chicken.
Strain the marinade and set aside.
Saute the chicken at high heat in a little oil until browned.
Heat the marinade to boiling.
Pour the sauce over the chicken and serve.
