This dish takes me back to my childhood. My mother’s good friend used make this wonderful dish a few times a year…..and I loved it more and more every time I ate it. Great Food & Great Memories.
So I thought…..why not give it a try.
(3-lb) chicken wingettes
5 cloves garlic, crushed
2 bay leaves
1 Medium Onion Sliced
1/2 Cup of red, ,yellow and green peppers
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
1. Place the chicken pieces in the crock pot. Add the garlic, bay leaves, soy sauce, apple cider vinegar, ginger, peppercorns and brown sugar. Toss to coat.
2. In a small bowl, mix the cornstarch and chicken stock together. Pour over chicken and mix gently.
3. Cover and cook on low for 6 – 8 hours or on high for 4- 6 hours. Remove the chicken from the crock pot and keep warm.
4. Place the remaining liquid from crock pot in a saucepan over medium heat. Cook until reduced to half. Pour over your chicken.
Enjoy & Until Next Time,