I made this recipe because I always hear Will raving about this chicken his mom would make. It has a very intense flavor- if I were to make this again (and I am sure I will) I would make it with Low Sodium soy sauce to cut back on the salty flavor.
1 (3-lb) frying chicken, skinned and cut into serving pieces
5 cloves garlic, crushed
2 bay leaves
3/4 cup soy sauce
1/4 cup apple cider vinegar
1 tablespoon finely grated fresh peeled ginger
1/4 teaspoon crushed black peppercorns
1 tablespoon brown sugar
1 tablespoon cornstarch
1/4 cup chicken stock
Green onions, sliced, for garnish
Place the chicken pieces in the slow cooker. Add the garlic, bay leaves, soy sauce, apple cider vinegar, ginger, peppercorns and brown sugar and toss all to coat. In a small bowl, mix the cornstarch and chicken stock together. Pour over chicken and mix gently.
Cover and cook on low for 6 - 8 hours (or until chicken is cooked through). Remove the chicken from the slow cooker and keep warm.
Take the remaining liquid and put it in a saucepan over medium heat. Cook until reduced to half. Pour over reserved chicken. Garnish with green onions and serve at once.
5 cloves garlic, crushed
2 bay leaves
3/4 cup soy sauce
1/4 cup apple cider vinegar
1 tablespoon finely grated fresh peeled ginger
1/4 teaspoon crushed black peppercorns
1 tablespoon brown sugar
1 tablespoon cornstarch
1/4 cup chicken stock
Green onions, sliced, for garnish
Place the chicken pieces in the slow cooker. Add the garlic, bay leaves, soy sauce, apple cider vinegar, ginger, peppercorns and brown sugar and toss all to coat. In a small bowl, mix the cornstarch and chicken stock together. Pour over chicken and mix gently.
Cover and cook on low for 6 - 8 hours (or until chicken is cooked through). Remove the chicken from the slow cooker and keep warm.
Take the remaining liquid and put it in a saucepan over medium heat. Cook until reduced to half. Pour over reserved chicken. Garnish with green onions and serve at once.