4-5 lbs. chicken thighs
1/2 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, crushed
1 teaspoon black peppercorns or freshly ground black pepper
3 bay leaves

Combine all ingredients in a large pot. Cover and marinate chicken for 1-3 hours, even.

Turn the heat on high and bring to boil, then lower heat. Cover and let simmer for 30 minutes, stirring occasionally. Uncover and simmer until sauce is reduced and thickened, and chicken is tender, about 20 more minutes.

Heat up a wok or...

2 lbs. chicken, cut into serving pieces
1 tablespoon vegetable oil
2 cloves garlic, minced
1 medium-sized onion, sliced
1 large tomato, sliced
2 medium-sized potatoes, quartered
2 tablespoons light soy sauce
1/4 cup water
salt and pepper to taste
1/2 cup sweet red pepper, sliced

In a deep pan over medium heat, saute garlic in oil until lightly browned. Add onion, stir for 1 minute. Add tomato, chicken pieces, soy sauce and a little salt and pepper. Cook for 3 minutes. Add water. Cover and...

1 chicken (1 kilo)
2 large onions, quartered
3 bell peppers, red and green, cut into thin strips
2-3 stalks celery (1 1/2′ long)
3 potatoes (big cubes, fried)
2 tablespoons curry powder
1/2 teaspoon ground pepper
1 tablespoon patis
1 teaspoon salt
4 cloves garlic, crushed
1 cup thick coconut milk or evaporated milk
1/2 cup water

Cut chicken into small serving pieces. Saute garlic until light brown; add finely chopped onions. Stir until onion is tender. Add chicken. Pour in patis, stir...

1 (1/4 oz) Pkg of double crust pastry
3 cups Finely chopped chicken
1 tbsp Olive oil
2 tbsp Minced garlic
1/4 cup Very finely minced onions
1/4 cup Minced tomatoes
1 cup Chopped hard-boiled eggs
1 cup Finely chopped sweet pickles
1 tsp Salt
1 tsp Freshly ground pepper

Flatten the pastry dough and cut into 4-inch squares.
Saute the ingredients in a skillet, minus the pickles and eggs, and cook for about 25 minutes, until the chicken is completely cooked.
Drop in your eggs and pickles, blend...