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    5 pounds  chicken or pork, (or both)
    1 bulb  garlic, bruised
    4 large  bay leaves
    1 tablespoon  peppercorns
    1 cup  apple cider vinegar
    1/2 cup  shoyu
    3 pounds  smoked sausage, sliced thick
    1/2 large  onion, coarsely chopped

Mix first six ingredients in large wok or dutch oven. Bring to boil,
mixing constantly, until liquid is evaporated. Add sausage and cook
until warmed through. Add onion and cook until transparent. Cool
slightly and serve.

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