pondlady
11-20-2006, 12:26 PM
1/3 c soy sauce
2 T brown sugar
5 garlic cloves, thinly sliced
2/3 c fresh cilantro, chopped
1 2" piece of ginger, cut into matchsticks
5 scallions, thinly sliced
1 T balsamic vinegar
1 t ground coriander
1/2 t pepper
4 chicken drumsticks and 4 thighs, skin removed
2 carrots, sliced crosswise
1 T cornstarch
rice to serve with
In a 5-6 qt cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 c scallions, vinegar, coriander and pepper. Add chicken and carrots and toss to coat. Cover, cook on low 6 hours. Skim off any fat from surface. In a 2 cup glass measuring cup. whisk cornstarch with 1 T water; whisk to combine. Pour into small pan and boil for 1 minute. With slow cooker off, pour cornstarch mixture in. garnish with remaining scallions and cilantro.
2 T brown sugar
5 garlic cloves, thinly sliced
2/3 c fresh cilantro, chopped
1 2" piece of ginger, cut into matchsticks
5 scallions, thinly sliced
1 T balsamic vinegar
1 t ground coriander
1/2 t pepper
4 chicken drumsticks and 4 thighs, skin removed
2 carrots, sliced crosswise
1 T cornstarch
rice to serve with
In a 5-6 qt cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 c scallions, vinegar, coriander and pepper. Add chicken and carrots and toss to coat. Cover, cook on low 6 hours. Skim off any fat from surface. In a 2 cup glass measuring cup. whisk cornstarch with 1 T water; whisk to combine. Pour into small pan and boil for 1 minute. With slow cooker off, pour cornstarch mixture in. garnish with remaining scallions and cilantro.