Thursday, November 15, 2012

Soy Ginger Chicken

For awhile, Doodle and I were trying new recipes each weekend and loving it.  We found a couple of really good ones through Southern Living.  However, as is so often the case, we just stopped cooking, got lazy you could say and were back in the rut of having the same things over and over.  That all changed this past weekend when Doodle found two different slow cooker recipes. 

I have never really used the slow cooker, I am always worried that whatever it is may overcook and burn (yes, that happened... had to throw the entire cooker away... it was bad).  However, since I was home yesterday and had picked up all the ingredients over the weekend, we gave it a shot. 

The recipe was easy, especially if you actually buy skinned chicken.  Let me just say, buy the chicken skinned, I may never eat chicken again after yesterday!

Soy Ginger Chicken - Martha Stewart

  • 1/3 cup soy sauce
  • 2 tablespoons dark-brown sugar
  • 5 garlic cloves, thinly sliced
  • 2/3 cup fresh cilantro, chopped, plus sprigs for garnish
  • 1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips
  • 5 scallions, thinly sliced on the diagonal (1 cup packed)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground pepper
  • 4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed
  • 2 medium carrots, thinly sliced crosswise
  • 1 tablespoon cornstarch
  1. In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.
  2. In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.
I neglected to add the carrots, somehow I completely missed that part and I would have added a bit more corn starch to thicken the sauce to coat the meat.  Mine only cooked for 4 hours, which was plenty, the meat had fallen off the bones.


1 comment:

  1. Crockpot cooking is so great. I love being able to put something on and just forget about it. Only thing I could think that would come close to being burned in it is queso if left on too long so not sure what you did before.