- 1/3 cups soy sauce
- 2 tbsps dark brown sugar
- 5 garlics cloves, thinly sliced
- 2 /3 cups fresh cilantro, chopped, plus sprigs for garnish
- 5 scallions , thinly sliced on the diagonal (1 cup packed)
- 1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips
- 1 tbsp balsamic vinegar
- 1 tsp ground coriander
- 1/2 tsps freshly ground pepper
- 4 chickens drumsticks and 4 thighs (about 2 1/2 pounds total)
- 2 medium carrots, thinly sliced crosswise
- 1 tbsp cornstarch
- 1 cooked white rice, for serving
In the slow cooker:
1. In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, ½ cp 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 the surface of the 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.
If cooking in oven:
1. Preheat oven to 350 degrees. Follow step 1 using a 5-quart Dutch oven or heavy pot with a tight fitting lid instead of the slow cooker. Add 1 cup water, and cover. Transfer to oven; cook until chicken is tender, about 1 ½ ours. Proceed to step 2.
Serves: 4
Source: Everyday Food, December 2006
