Garlic, fresh or not

Living in the Philippines I used to cooking with fresh garlic. My father is the person who teach me how to cook and along the way there is three spices that is always present in all our dish and it's garlic, onions and tomatoes. But then among the three it's the tomatoes that always get rotten immediately so oftentimes it's always the garlic and onions left. When I got here in the US I found out that there are already minced or paste garlic. I never used preservative garlic but last month hubby bought a jar of minced garlic. So it was the thing that I used in cooking but I found out it never do good. It doesn't smell like what I used to smell from the fresh garlic. So I bought two garlic for cooking. Now I am back to enjoying my cooking because I could smell the real aroma of fresh garlic.

Soy-garlic chicken

 Yesterday, hubby and I attended mass at 10:30am. Hubby thought that I will go to the mall with friends after mass but I told him I have to fix our dinner first. So we went home and then I prepare our dinner, it's chicken cooked with soy and garlic. I cooked it in slow cooker so when we get back from the mall it was already done and ready to it. This recipe is the easiest thing to do as long as you have the slow cooker, set it on low, time for cooking is around 2 or 3 hrs by then you have some time to whatever you wanted to do. 

6 chicken quarters

1 can (8oz)tomato sauce

1/2 cup soy sauce

1/4 cup brown sugar

2 tsp mince garlic

@@Place it in a 4 qt. slow cooker. In a small bowl, combine the tomato sauce, soy sauce,brown sugar and garlic; pour over chicken.

@@ Cover and cook on low for 2-3 hrs (depending if it is tender or how you like your chickens texture) I like mine to be so tender that the meat already separates the bones. Then your ready for your dinner.