Soy ginger chicken

Another fabulous meal thanks to my Rachel Ray casserole dish! This was really yummy! There is a version for the crock pot and one for the oven. I made it in the oven yesterday after work and it turned out great. It is a recipe from Martha Stewart, Everyday Foods that I've been wanting to try for a while and I'm glad I finally did.



1/3 cup soy sauce

2 T 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 (I didn't have the fresh ginger so I used 1 tsp of ginger powder)

5 scallions, thinly sliced on the diagonal (1 cup packed)

1 T balsamic vinegar

1 tsp ground coriander

1/2 tsp ground pepper

4 chicken drumsticks and 4 thighs, skin removed

2 medium carrots, thinly sliced crosswise

1 T cornstarch

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, 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.

2. In a 2 cup glass measuring cup, whisk cornstarch with 1 T 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.

In the oven:
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 of water, and cover. Transfer to oven; cook until chicken is tender, about 1 1/2 hours. Proceed to step two.