Recipe - Philippine Vinegar Chicken

4 Chicken thighs
One fourth teaspoon Black peppercorns
One fourth teaspoon Dried green peppercorns, or:
One half teaspoon Green peppercorns *
1/8 teaspoon Crushed red pepper flakes
1 teaspoon Oil
1 md Onion, peeled and finely
chopped
2 md Gloves garlic, peeled and
minced
One fourth cup White vinegar
2 tablespoon Light soy sauce
1 teaspoon Sugar
2 cup Finely shredded bok choy
2 cup Hot cooked white rice

* packed in brine, rised and drained

Remove the skin from the chicken. With a mortar and pestle crush together
the black and green peppercorns and the red pepper flakes. (Or wrap the
peppers in plastic wrap and crush lightly with the bottom of a heavy pan.)

In a large skillet heat the oil over medium heat. Add the onion and
garlic: saute' 3 minutes. Add the chicken, vinegar, soy sauce, sugar, salt
and pepper mixture. Bring to a boil, reduce the heat and simmer about 35
minutes, until the chicken tests done. Remove the chicken from the bone and
cut into shreds. Stir back into the juices.

Spoon the chicken and juices over the bok choy and rice and serve.

Menu suggestions: A cucumber salad or blanched snow peas are all that is
needed to round out this meal.

Adapted from "Little Meals" by Rozanne Gold.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini