1 1/2 lb. chicken (we prefer thighs, legs, wings)
1/3 c. vinegar
2 tbsp. soy sauce
3 cloves garlic, minced
1 sm. bay leaf
Dash of pepper
1 tbsp. sugar
1/2 c. water
2 tbsp. cooking oil

Combine all ingredients except cooking oil in a pot and let stand for at least 30 minutes. Simmer covered for 1 hour or until meat is tender. Drain and reserve sauce.

Heat cooking oil in skillet. Brown meat on all sides. Transfer to a serving dish. Pour off all remaining oil from skillet. Add sauce and cook for a minute or two scraping all browned bits sticking to pan. Pour sauce over meat and serve. Sauce is ideal for steamed rice.

VARIATION: May be done with pork or combination of chicken and pork.