Chicken Adobo - cooking recipe

Ingredients

1 (2 1/2 to 3 lb.) whole chicken
8 c. water
2 Tbsp. soy sauce
1/3 c. vinegar
salt and pepper
1 or 2 bay leaves
cornstarch (to thicken)
1/4 clove garlic, minced

Preparation

In large kettle, boil whole chicken with all ingredients, except cornstarch.
Cook until chicken is ready to fall apart. Remove chicken from kettle and set on paper towels to cool.
When chicken is cool, skin and bone, then cut meat into bite size pieces.
Return meat to kettle.
Add cornstarch to thicken and continue cooking for 1 hour.
Serve over cooked rice.
(You can add more soy sauce and vinegar to taste.)
Serves 8 to 10.