Chicken Adobo

• 1 (3-pound) 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 or distilled white 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 (page 91)
• Green onions, white and light green parts, sliced, for garnish

1. Place the chicken in the slow cooker.
2. Add the garlic, bay leaves, soy sauce, vinegar, ginger, peppercorns, and brown sugar and toss until thoroughly mixed.
3. In a small bowl, combine the cornstarch and stock and mix to form a slurry.
4. Add to the pot and gently stir in.
5. Cover and cook on low for 6 to 8 hours, until the meat is very tender.
6. Leave the chicken pieces whole or shred the meat, whatever your preference.
7. Serve at once, garnished with the green onions.

chicken, garlic, bay leaves, soy sauce, apple cider vinegar, ginger, crushed black peppercorns, brown sugar, cornstarch, chicken stock, green onions

Taken from www.epicurious.com/recipes/food/views/chicken-adobo-380251 (may not work)