Donna's Slow Cooked 3 Cup Chicken

Hello!  Tonight's meal is based upon a traditional Chinese meal of which there are hundreds of variations.  I took it upon myself to develop a slow cooked version with the level of spiciness that we prefer.  I was so pleased with the results, and scooped on top of my Five Spice Basmati Rice (see 8 February 2015 blog entry for recipe), it tasted heavenly!  Give this recipe a try and let me know how it worked for you!  Best, Donna:

Donna's Slow Cooked 3 Cup Chicken

Ingredients:

3 tablespoons sesame oil
One 3-inch piece of ginger root, sliced into coins (~12)
1 clove of Elephant garlic, peeled
4 whole scallions, chopped
1 teaspoon red-pepper flakes
4 pounds chicken thighs, bone-in with skins (~8) 
2 Tablespoons raw sugar
½ cup rice wine vinegar
½ cup white vinegar
½ cup Tamari sauce
Fresh cilantro leaves

Method:

Heat a large frying pan over high heat, and add 2 tablespoons sesame oil.  When the oil shimmers, add the chicken, skin side down, turning after 5 or so minutes until skin is browned.  Remove from pan and layer in sprayed slow cooker.

Add the remaining oil to the frying pan and stir fry the ginger, garlic, scallions and red pepper until fragrant, about 5 minutes, and add to top of chicken in slow cooker.

Mix the vinegars, Tamari and sugar in 2 cup measuring cup and microwave for about 2 minutes, stirring well after heated to dissolve any remaining sugar crystals.  Pour mixture over ingredients in slow cooker and heat on Low setting for about 8 hours.  When ready to serve, top with cilantro leaves. 

Serves 4.

Copyright 2015.