3 pounds chicken drumsticks
Pepper to taste
2 tablespoons cornstarch
2 tablespoons minced garlic
2 tablespoons minced ginger
¼ cup soy sauce
3 tablespoons sugar
Season chicken drumsticks with pepper to taste. Place in a gallon zip-lock bag. Add cornstarch to bag and shake until chicken is covered.
Add the remaining ingredients. Close the bag, removing as much air as possible.
Give the bag a gentle shake to mix everything together. Store in the freezer for up to two to three weeks.
Remove from freezer the night before cooking. Place the bag in a large bowl or plate, and set in the refrigerator to thaw overnight.
When all the ingredients have completely thawed, empty the bag into a 6-quart slow cooker. Make sure to get everything out, using a spoon or spatula if needed to scrape the bag.
Cook on high for 4 hours, or on low for 8 hours.
Serve with garlic rice.