Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        boneless chicken thigh
     1/2  cup           white vinegar
     1/2  cup           onion -- chopped
   5      tablespoons   soy sauce
   1      teaspoon      black peppercorns -- coarsely crushed
   4                    bay leaves
   2 1/2  tablespoons   sugar
   1      cup           water
     1/2  teaspoon      garlic -- minced
     1/2  cup           fresh mushrooms -- sliced
                        salt to taste

Preparation:

1. Rinse chicken under cold water and pat dry. Cut into 1/2 inch thick pieces. Place aside in a thick pot. 2. Make a marinade of vinegar, soy sauce, sugar, garlic, peppercorns, bay leaf, and 1/4 cup of the water and add this to the chicken in the pot. Let sit for about 1/2 hour stirring occasionally. 3. Meanwhile, sauté the onions in about 1 Tbsp. of oil until translucent and fragrant then put aside. 4. Bring the pot of chicken and marinade to a boil and lower the heat. Let it simmer for about 10 minutes then add the mushrooms and remaining water. 5. Once again bring to a boil and season with salt if necessary. 6. Garnish with cilantro and serve with hot rice and a side dish of Bagoong Vegetables.