1. Season both sides of chicken pieces with salt and
2. 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.
3. 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 Yondu sauce, soy sauce, vinegar
and water. Pour on top of chicken. Place bay leaf inside
4. 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.