Soy Sauce and Ginger Chicken/Martha Stewart

Photo by Lisa L.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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. 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.

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