Happy Saturday!
Today's dinner featured an Asian dish made in the slow cooker. Fall is creeping in on us, so the slow cooker comes in use more often now... Every time you use the cooker, the meat will fall off the bone and it's sooo much more flavorful, since it can have a whole party with all the other ingredients. They're just mingling and hanging out for 3-4 hours and the results are oh sooo yummm!
So, without much bla-bla, here's the recipe.
Ingredients
One 3-4 pound chicken
1/3 cup soy sauce
1/3 cup firmly packed light brown sugar
1/4 cup water
1/4 cup dry sherry or apple juice
1 tablespoon ketchup
1/2 teaspoon red pepper flakes
2 green onions, trimmed and halved
1 clove garlic, pressed
2 tablespoons cornstarch
1 tablespoon water
2 tablespoons sesame seeds, lightly toasted
Preparation
Wash and dry the chicken throroughly. Remove the giblets and neck for another use (I used it to make chicken stock). Cut off any kumps of fat. Put the chicken in the cooker, breast side up. Combine soy sauce, brown sugar, water, sherry, ketchup, red pepper flakes, green onions, and garlic in a small bowl; pur over chicken. Cover and cook on High until an instant-read thermometer inserted in the thickest part of the thigh registers 180 F, 3 1/2 to 4 1/2 hours.
Transfer the chicken to a platter. Remove and discard the green onions. Combine the cornstarch with the water and stir the slurry into the sauce. Cook on High, stirring constantly until thickened. Spoon the sauce over the chicken, sprinkle with the sesame seeds, and serve. I forgot to sprinkle it with the sesame seeds...
I served it over a bed or jasmine rice.
Bon appetit!
Today's dinner featured an Asian dish made in the slow cooker. Fall is creeping in on us, so the slow cooker comes in use more often now... Every time you use the cooker, the meat will fall off the bone and it's sooo much more flavorful, since it can have a whole party with all the other ingredients. They're just mingling and hanging out for 3-4 hours and the results are oh sooo yummm!
So, without much bla-bla, here's the recipe.
Ingredients
One 3-4 pound chicken
1/3 cup soy sauce
1/3 cup firmly packed light brown sugar
1/4 cup water
1/4 cup dry sherry or apple juice
1 tablespoon ketchup
1/2 teaspoon red pepper flakes
2 green onions, trimmed and halved
1 clove garlic, pressed
2 tablespoons cornstarch
1 tablespoon water
2 tablespoons sesame seeds, lightly toasted
Preparation
Wash and dry the chicken throroughly. Remove the giblets and neck for another use (I used it to make chicken stock). Cut off any kumps of fat. Put the chicken in the cooker, breast side up. Combine soy sauce, brown sugar, water, sherry, ketchup, red pepper flakes, green onions, and garlic in a small bowl; pur over chicken. Cover and cook on High until an instant-read thermometer inserted in the thickest part of the thigh registers 180 F, 3 1/2 to 4 1/2 hours.
Transfer the chicken to a platter. Remove and discard the green onions. Combine the cornstarch with the water and stir the slurry into the sauce. Cook on High, stirring constantly until thickened. Spoon the sauce over the chicken, sprinkle with the sesame seeds, and serve. I forgot to sprinkle it with the sesame seeds...
I served it over a bed or jasmine rice.
Bon appetit!
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