1/4 cup soy sauce
1/2 teaspoon garlic powder
1/8 teaspoon cornstarch
1/4 cup water
1 cup chicken broth
1/2 cup distilled white vinegar
1/8 teaspoon salt
1 teaspoon dried chopped onion
2 teaspoons minced garlic
In a medium bowl, blend soy sauce, garlic powder, cornstarch and water and mix well. Let cool for 5 minutes. In a large bowl, combine chicken broth, vinegar, salt and onion. Mix well. Stir in chicken, soy sauce mixture and minced garlic. Heat 3 tablespoons soy sauce into a large saucepan. Divide mixture between 4 smaller lids and sprinkle with remaining garlic. Transfer to bowl and apply a generous coating of pepper chips.
Return 1-2 tablespoons soy sauce mixture to small saucepan and gently mix in chicken, soy sauce mixture and garlic, one at a time, stirring just enough to seem liquidy. Remove lid from pan. Place in refrigerator and bring to a rapid boil over high heat until a small amount of sauce is thickened and turns golden brown. Sprinkle remaining pepper chips over chicken. Cover, and steam at a low temperature for 10 minutes, until cooked through. Serve with ribs or the breast of chicken.