Slow Cooker Soy Ginger Chicken
This meal tastes very similar to the delicious Filipino dish, Chicken Adobo. Slow cooked all day in a pleasing mixture of soy, garlic and spices with just a hint of vinegar, it tastes wonderful over a bed of hot white rice. I always use cheaper cuts of chicken -- thighs and legs -- when I make slow cooker dishes because they hold their texture much better than breasts. Topped with tender carrots and slivered scallions, this tasty dinner is sure to please everyone in your family -- and no one will guess how easy it was to make.
- In the porcelain base of a large slow cooker, mix the soy sauce, water, balsamic vinegar, brown sugar, 5 spice powder, ginger, carrot, onion, garlic and cilantro. Stir to combine.
- Add the chicken pieces and turn to coat in the sauce. Cover and set temperature to low. Cook for 6-7 hours, or until chicken is tender.
- Remove chicken to a bowl and skim fat from the top of the pot. Turn heat to high. Mix cornstarch with 1/2 cup of the juice from the pot. Add to the pot along with the chicken, cover and cook for 10 more minutes to thicken sauce.
- Serve over a bed of hot rice topped with cilantro and sliced scallions.
Find more recipes from Alison Needham on Family.com, or visit her blog at www.agirlamarketameal.com.