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How to make it

  • Defrost your chicken or pork.
  • Put water, soy sauce, lemon juice, black peppercorn, garlic cloves and bay leaf into a pot and boil. The objective is to create a soup that is tangy and acidic. Always put more soy sauce than lemon juice -- the juice is intended to add the twang, so it must never overpower the soy sauce. You will need to keep tasting until you achieve a taste you prefer.
  • Once you get the soup to taste as you like, add the chicken and cook for 10 minutes. Re-taste to make sure any water lost by the chicken doesn't dilute your soup. You will probably need to add more soy sauce and lemon juice.
  • Cook for at least another 10 minutes.
  • Serve with rice, preferably calrose or any similar medium- or short-grain rice.

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