Chinese Style Adobo

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INGREDIENTS:

1/2 kilogram pork kasim, adobo cut

1/2 kilogram fresh chicken, cut into serving pieces

3 tablespoons crushed garlic

1 tablespoon freshly ground black pepper

2 tablespoons sugar

2 piece bay leaf

1/2 cup soy sauce

3/4 cup vinegar

2 cups water

1 dozen quail egg, hard-boiled, peeled

PROCEDURE:

Combine all ingredients, except quail eggs, in saucepan. Cook over high heat to medium and let simmer. Remove cover and cook for 5 minutes more for sauce to reduce and thicken. Add quail eggs during last minute of cooking.

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