Anonymous Tue May 23 19:42:36 2006

1-1/2 pounds boneless chicken thigh

1/2 cup white vinegar

1/2 cup onion -- chopped

5 tablespoon soy sauce

1 teaspoon black peppercorns -- coarsely crushed

4 bay leaves

2-1/2 tablespoon sugar

1 cup water

1/2 teaspoon garlic -- minced

1/2 cup fresh mushrooms -- sliced

salt to taste

1. Rinse chicken under cold water and pat dry. Cut into 1/2 inch thick pieces. Place aside in

a thick pot. 2. Make a marinade of vinegar, soy sauce, sugar, garlic, peppercorns, bay leaf,

and 1/4 cup of the water and add this to the chicken in the pot. Let sit for about 1/2 hour

stirring occasionally. 3. Meanwhile, saut� the onions in about 1 Tbsp. of oil until translucent

and fragrant then put aside. 4. Bring the pot of chicken and marinade to a boil and lower

the heat. Let it simmer for about 10 minutes then add the mushrooms and remaining

water. 5. Once again bring to a boil and season with salt if necessary. 6. Garnish with

cilantro and serve with hot rice and a side dish of Bagoong Vegetables.