Friday, September 17, 2010

Soy Ginger Chicken in a Crock Pot

I made this recipe last night and it turned out great. If I can make it taste good then it must be a foolproof recipe. Try it out. I love using my crock pot. Now that the weather is cooling down I plan on making lots of meals in the crock pot. I am excited for soups. Yummy fall soups. Mmmm.

Recipe is from:
Martha Stewart
Soy-Ginger Chicken

Soy-Ginger Chicken

Prep: 30 minutes Total: 6 hours 30 minutes


Serves 4.

  • 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


  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.

1 comment:

Annaliese & TJ said...

that's quite a bit of ingredients...I'm more of a 4 ingredients or less girl. Let me know if you have any of those recipes. :)