Soy Ginger Chicken with Flavors of Far East
A member of Thai Cuisine, this recipe intelligently blends soy and ginger with sweet, sour and spicy flavors all at the same time. It is served with white boiled rice; treat your taste buds with flavors of the Far East. Travel time is only as long as the crock pot simmers.
Cooking time: 6 hours
- 1 kg chicken, thighs and legs
- 1/2 cup soy sauce
- 1/4 cup water
- 1 tablespoon balsamic vinegar
- 2 tablespoons brown sugar
- 1 teaspoon paprika
- 1/4 teaspoon Chinese salt
- 1 tablespoon grated ginger
- 2 carrots, sliced diagonally
- 1 onion cut in thin wedges
- 5 cloves garlic, coarsely chopped
- Cilantro leaves
- 2 teaspoons cornstarch
- 2 scallions, sliced diagonally
- Boiled white rice
- Place chicken, carrots and onions in a slow cooker.
- Mix together soy sauce, brown sugar, ginger, garlic, vinegar, coriander and pepper and pour into the crock pot. Cook on low for 6 hours till the chicken is chicken is tender.
- Keep chicken aside and separately cook the left over juices till it gets thick. Add in cornstarch to retain thick gravy.
- Serve the chicken with white boiled rice, pouring the gravy over it. Garnish with cilantro leaves.
Tip: To give chicken an attractive brown color, saute chicken in a skillet on high flame for two minutes before putting in the slow cooker.
Categories: balsamic vinegar, Brown Sugar, Carrot, Chicken, Chinese salt, cilantro Leaves, cornstarch, Course, Garlic, Ginger, Hot, Onion, Paprika, scallions, Soy sauce, Thai, water, With Garnishing