Tuesday, January 15, 2013

Slow-Cooked Oriental Chicken

This recipe for chicken has a subtle Asian flavor that is very family-friendly and is easy on the cook. Browning the chicken before putting it in the slow cooker really enhances the flavor and gets the cooking process started. May God richly bless your family in this new year...

Recipe:

1 broiler-fryer chicken (3-1/2 to 4 lbs.) cut up
oil for frying
1/3 cup soy sauce
2 tbsps. brown sugar
2 tbsps. water
1 garlic clove, minced
1 tsp. ground ginger

1. In a large skillet over medium heat, brown the chicken in oil on both sides. Transfer to a slow cooker.
2. Combine the soy sauce, brown sugar, water, garlic and ginger; pour over the chicken. Cover and cook on high for 1 hour. Reduce heat to low; cook 4-5 hours longer or until the meat juices run clear.
3. Remove the chicken to a serving platter; serve with rice and the juices. (thicken juices, if desired)

Yield: 4-6 servings



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2 comments:

  1. cassJanuary 15, 2013 at 8:31 PM

    what are your thoughts on substituting honey for the brown sugar?

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  2. SuzanneJanuary 16, 2013 at 2:39 PM

    I think that would be fine but, because honey is a liquid, I would not add the 2 tbsps. water. The slow cooker produces so much moisture that I would be concerned about the flavor diluting too much. If needed, water could always be added before serving.

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