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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 4 |
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A slow-cooker version of a dish popular in Filipino cuisine. Ingredients:
1 (3 lb) frying chicken, skinned and cut into serving pieces |
5 garlic cloves, crushed |
2 bay leaves |
3/4 cup soy sauce (low sodium is ok) |
1/4 cup apple cider vinegar |
1 tablespoon finely grated fresh peeled gingerroot |
1/4 teaspoon crushed black peppercorns |
1 tablespoon brown sugar |
1 tablespoon cornstarch |
1/4 cup chicken stock |
green onion, sliced (for garnish) |
Directions:
1. Place chicken pieces in a slow cooker.
2. Add in garlic, bay leaves, soy sauce, vinegar, ginger, peppercorns, and brown sugar; toss until thoroughly mixed.
3. In a small bowl, combine the cornstarch and chicken stock; mix to form a slurry; add to slow cooker and gently stir.
4. Cover and cook on LOW for 6-8 hours, until the meat is very tender.
5. Leave the chicken pieces whole or shred the meat.
6. Serve at once, garnished with the green onions.
7. **Serve with white rice and stir-fried vegetables.
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