4 boneless skinless chicken breasts
1 cup white distilled vinegar
¼ cup Bragg’s Liquid amines
1 bulb garlic, peeled and crushed
2 tbsp thinly sliced fresh ginger root
2 bay leaves
½ tbsp. black peppercorns
Combine the chicken, liquid amines, vinegar, garlic, ginger, bay leaves and peppercorns
in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a
simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally.
After 30 minutes, remove lid and cook until liquid has reduced to half.
Remove the chicken from the pot to a serving plate. Strain the liquid from the pot to
remove all the food particles, and set aside. Serve chicken hot over steamed cauliflower
“rice” (finely chopped cauliflower) and drizzle with reserved sauce.
Carb count: 2 grams/serving