- 3 pounds chicken thighs or drumsticks
- salt and pepper
- 2 tablespoons olive oil
- 1 onion, sliced
- 6 garlic cloves, chopped
- 4 slices ginger, the size of a quarter, crushed
- ¼ cup Yondu sauce or light soy sauce (gluten-free)
- 2 tablespoons soy sauce (gluten-free)
- ½ cup white or apple cider vinegar
- ½ cup water
- 1 bay leaf
- Cornstarch Slurry
- 2 teaspoons cornstarch
- 2 tablespoons water
DIRECTIONS:
- Season both sides of chicken pieces with salt and pepper.
- Heat 1 tablespoon oil in a large skillet and add onion, garlic and ginger; cook for a few minutes until fragrant; remove to slow cooker using a slotted spoon.
- Add another tablespoon of oil to pan. Add chicken pieces and brown on both sides. This may take a few batches depending on the size of your skillet. Remove chicken to slow cooker. Mix together Youndoo sauce, soy sauce, vinegar and water. Pour on top of chicken. Place bay leaf inside slow cooker.
- Cook on high for 4 hours. Remove chicken and place on serving plate. Strain gravy into a saucepan. Mix together cornstarch and water. Whisk into gravy and cook on medium until gravy thickens.
Source: Janette's Healthy Living
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