4 chicken fillets & 5 chicken thighs skinned
5 tablespoons of brown sugar
120 mls of soy sauce
2 tablespoons of white wine vinegar
1 teaspoon of ground ginger
1 tablespoon of olive oil
1 teaspoon of pink rock salt
1 teaspoon of grinded peppercorns
4 cloves of garlic finely chopped
In a large bowl mix together the brown sugar, soy sauce, white wine vinegar, garlic, ginger, salt, pepper, & olive oil.
Then add chicken to the sauce and leave to marinate for about 1 hour.
Then pour the chicken and sauce into the slow cooker.
Cook on high for 2-3 hours or low for 5-6 hours.
To thicken the sauce at the end mix a little water with 1 tablespoon of corn flour take out the chicken then pour in the corn flour mix stir add chicken back into the sauce and let cook for a further 5-10 minutes.
Serve with vegetables rice and garnish with fresh parsley.