Recipe By: Lita Tilley (my Aunt)
1 pound chicken
2 2/3 cups water
1/3 cup vinegar
5 ounces low sodium soy sauce
1 teaspoon whole black peppercorns
2 teaspoons garlic salt
4 whole bay leaves
1/3 cup flour
2 cans rice
Remove skin from chicken; cook chicken in microwave. Take chicken, 2 cups water, vinegar, soy sauce, pepper corns, garlic salt, and bay leaves and simmer for 30 minutes to one hour. (I usually let it cook much longer just to relish the aroma.) Mix flour and 2/3 cup cold water over low heat, slowly add to chicken mixture while stirring the whole time (sometimes I skip this step to make things simpler and faster).
Serve over rice.
Tip: Put the pepper corns in a tea strainer to keep them from mixing into the broth. If you bite into one just once, you'll know why it's not a good idea.
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