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Place the chicken in the slow cooker. Add the garlic, bay leaves, soy sauce, vinegar, ginger, peppercorns, and brown sugar and toss until thoroughly mixed. In a small bowl, combine the cornstarch and stock and mix to form a slurry. Add to the pot and gently stir in. Cover and cook on low for 6 to 8 hours, until the meat is very tender. Leave the chicken pieces whole or shred the meat, whatever your preference. Serve at once, garnished with the green onions.
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Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Filipino staple — coconut sap vinegar for adobo and dipping sauces