Chicken Adobo

By Anonymous -
This isn't a completely authentic recipe (I'll post that one later), but this one is quick and easy.

2 c. rice vinegar (go to the Asian section and get the right kind, don't substitute just white vinegar)
1 c. water
dark soy sauce to taste (half a cup, maybe? I just pour it in and then taste it. Do yourself a favor and get some Silver Swan...it's better than Kikkoman)
8-10 garlic cloves (no kidding)
a handful of peppercorns
chicken (whatever kind you like, we use boneless, skinless thighs)

Throw it all in a pot and cook until the chicken is done. Eat over jasmine rice (add some of the sauce to the rice and it's tasty). If you're lucky, you'll be eating lumpia with this (you can buy it already rolled and frozen) and some sliced tomatoes.

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