How to make it

  • Slice up the onion and mince 3 cloves of garlic and place with 1 bay leaf at the bottom of the slow cooker
  • Place the chicken in the Crockpot
  • In a small bowl, mix the salt, pepper, 3 crushed cloves of garlic, soy sauce, and vinegar
  • Pour the dark and pungent mixture over the chicken meat
  • Massage the mixture into the chicken meat so that it is well coated
  • Throw in the 2nd bay leaf and some extra peppercorns
  • Cover the crock pot and cook on High for 4 hours (or Low for 8 hours)
  • Serve over WHITE rice

Reviews & Comments 4

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  • offeroftheday 10 years ago
    To tell you the truth, most healthy people love the salty taste of this recipe. I have added notes for a lower-sodium option in the recipe above.
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  • juanrocks 10 years ago
    I have been doing 1 cup soy sauce and 1 cup vinegar. My filipino friends said "equal parts of both." Plus, it gives your more "juice" to work with for the rice! Mmm.
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  • juanrocks 10 years ago
    I LOVE this recipe. Some filipino co-workers made this and brought it in to work about 6 months ago. It was AMAZING. I asked them how they made it and I memorized the recipe and ran to the store to get the ingredients. I then googled the ingredients and looked for a similar recipe and here it is! It's not rocket science. It's pretty straight forward. You can always substitute low sodium soy sauce if you prefer. You can also control the flavor by the rice/chicken/sauce ratio. I have since made this dish handfuls of times and it has been a hit at the dinner table every time!
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  • jctim 11 years ago
    This recipe turned out way too salty and one dimensional. I just wasted 3lbs of chicken breast. It was so bad I ended up throwing the whole batch out! I for sure won't be making this again and I don't recommend anyone wasting their food and time making this!
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