1/2 c. vinegar
1 tbsp. soy sauce
2 tsp. salt
1/2 tsp. whole black peppers
2 celery tops and leaves, chopped
2 1/2 to 3 lbs. frying chicken, cut in serving size pieces
Flour
2 bay leaves, broken in sm. pieces
6 cloves garlic, mashed or minced
2 tbsp. salad oil

Mix vinegar, soy, salt, pepper, bay leaves, garlic and celery tops in a deep saucepan. Place chicken pieces in the pan and turn them over several times in the marinade so each piece is well coated. Let stand for 2 hours. Cover pan, bring to a boil, then simmer until chicken is just barely tender, about 30 minutes. Remove the chicken with a slotted spoon or pair of tongs and cool slightly; roll lightly in flour. Heat salad oil in frying pan; brown chicken in hot oil. Pour butter left in pan over the chicken and simmer until sauce is reduced one half. Serves 4. You may use 1 pound pork tenderloin, cut into serving pieces along with chicken. Serve with hot rice.