Monday, May 2, 2011

Ginger-Soy Chicken (Slow Cooker)

Confession time.  (I've seemed to have a lot of those lately...)

I'm a recovering CrockPot snob. 

There!  I've said it! 

Relief is washing over me...

I enjoy cooking so much that I've always felt that using a CrockPot was somehow going to cheat me out of my experience. 

But...I have some friends.  Some friends who also love to cook.  And those said friends have some mighty tasty CrockPot recipes!

So I dove right in and made this recipe for dinner.

It was amazing.

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First, get the sauce going:  soy sauce (I substituted Bragg Liquid Aminos...), dark brown sugar, garlic, cilantro, green onions, fresh ginger, balsamic vinegar, ground coriander, and pepper.  


Stir to mix well.


Then add carrots and chicken (drumsticks and thighs worked well)...


Set it on low and walk away for 5-6 hours.

Walk away. 

Ginny, WALK AWAY.

I had a little issue with letting go and kept returning to the pot to stir and baby it...

A reflection of my deeper issues... :)

But then I got busy with the kids.

And *BEHOLD*: a miracle occurred without my involvement! 

The chicken was fall-off-the-bone tender.

And the sauce?

My goodness.

Is something that tastes this good even legal?


I put the chicken on a serving dish and thickened up the sauce (see recipe).

And I poured it over the chicken.

  It was delicious!

Serve with rice to a happy crowd.


Ginger-Soy Chicken
serves 4-6

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 strip
5 scallions, thinly sliced on the diagonal (1 cup)                                  
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

For Serving

  • cooked white rice
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.

Recipe from MarthaStewart.com

6 comments:

⚜ ↁℯℬℬᴵℰ⚜ said...

That sounds and looks delish. I love ginger, in fact I bet it even smelled good when you were cooking it. thanks for sharing with my newbie party.

Cathy M~(checkitoff) said...

Ginny, this looks delish and I cannot wait to try it!! yummy! hugs, cathy

Caneel said...

Mmmmmm! And you can add the "gluten-free" tag to this one, my dear - Bragg is what I use instead of soy sauce. :) I'll be trying this one, and no doubt adding it to my crock pot faves. I love using mine for a break now and then!

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Carrie said...

Oh man! I'm not even hungry, but that made my mouth water! I will definitely be trying this one. Thanks!

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