Sunday Slow Cooker: Soy Ginger Chicken

December 14, 2008

Part of winding down a long weekend is enjoying a relaxed Sunday night. Throw some chicken in the slow cooker while you're fixing lunch and sit down to a delicious, stress-free meal at dinnertime. This well-rounded dish, with its Pan-Asian flavors, is a refreshing departure from the dominant Winter stew. To make something different, read more.

From Everyday Food

Soy Ginger Chicken

Ingredients

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
Cooked white rice

Directions

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.
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.

Serves 4.

7 Comments

stumbler02 4 years 22 weeks

Needs star anise and a little dark soy sauce.

emalove 4 years 22 weeks

I absolutely love my slow cooker, and I'm always on the hunt for new recipes to use with it! This sounds delicious.

wunami 4 years 22 weeks

Hmm...there's not a lot of veggies cooking in there to sweat out liquid though. And the chicken isn't necessarily going to release much either. Still, you're probably going to have enough liquid to make enough sauce for the amount of chicken in the recipe.

hyzenthlay20 4 years 22 weeks

Thanks AmberHoney. I'll post on here this evening or tomorrow how it turns out!

AmberHoney 4 years 22 weeks

hyzenthlay20 - you'll probably be fine, slow cookers/crock pots make liquid as they cook. Sometimes I end up with too much sauce cause I put in too much liquid in the beginning. This recipe sounds yummy, but I made a pot of veggie soup last night and onion and blk pepper bread in the bread maker. Football food!

hyzenthlay20 4 years 22 weeks

I just put this in the CrockPot, but now that it's cooking, I am a bit confused/concerned. It appears to me that there's less than a cup of cooking liquid (soy sauce and balsamic vinegar) . . . How am I supposed to get a cup of liquid at the end to make the sauce? I checked out the page on Everyday Food and their recipe is exactly the same as yours. One person did say that she had to add some liquid at the end to make the sauce . . . Is there something that I am missing here? Thanks!

Mesayme 4 years 22 weeks

there's a picture... no. Can't have that 'leg' staring at me like that.

Soy Ginger Chicken

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7 Comments

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