Tuesday, June 3, 2008

The Emperor’s Slow-Cooked Chicken

The Emperor’s Slow-Cooked Chicken
3 1/2 lbs fryer, parts fresh (thighs work well)
2 tablespoons vegetable oil
1/3 cup light soy sauce or 1/3 cup low sodium soy sauce, works fine
2 tablespoons brown sugar
1 teaspoon garlic, minced
1 teaspoon ginger, ground
1/4 cup almonds, slivered (optional)
green onion, sliced (optional)
1. In a large skillet over medium heat, brown the chicken in the oil on both sides.
2. Place the browned chicken parts in a slow cooker.
3. In a bowl, combine the soy sauce, brown sugar, garlic, and ginger.
4. Pour the sauce ingredients over the chicken parts.
5. Cover the slow cooker with a lid and simmer on high power for one hour.
6. Reduce the heat to low and cook about 5 hours longer, or until the meat juices run clear.
7. Place chicken on plates or a serving platter; spoon sauce over chicken and sprinkle with almonds and green onions, if desired.
8. (I like the sauce just a bit thicker than this recipe - I whisked together a little sauce and cornstarch in a saucepan, then gradually added the rest of the sauce until thickened to the consistency I prefer before spooning over chicken.).
9. Serves 6.

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