1⁄2 cup soysauce
2⁄3 cup vinigar
1 -2 garlic crushed
2 laurel (bayleaves)
1 teaspoon peppercorn ( pino)
Bring to a boil the first 6 ingredients. Simmer for about 50 minutes until the chicken is tender and sauce is reduced by half. I simmered with the lid on for about 35 minutes and took the lid off the last 15 to let the sauce reduce.
Add salt to taste. Serve hot with rice.
You can add hard boiled egg if you want.