2 lbs. chicken (or pork), serving size
1 head garlic, pounded
4 tbsp. salt or soy sauce to taste
1 tsp. black pepper, ground
1 tbsp. vegetable oil
2 c. water
1/2 c. vinegar (cider)

Place meat in a saucepan. Add vinegar, garlic, pepper, salt and soy sauce and water. Cover the pan and cook slowly until the meat is tender and most of the broth has evaporated and 1/2 cup remain.

Drain, separate the pieces of garlic from the meat and fry in oil until brown. Add the piece of meat and fry until brown. Add the broth and let simmer about 5 minutes. Serve hot.