Crockpot Oriental Chicken Recipe - Cooking Index
4 lbs | 1816g / 64oz | Broiler-fryer chicken - cut up |
2 tablespoons | 30ml | Vegetable oil |
1/3 cup | 78ml | Soy sauce |
2 tablespoons | 30ml | Brown sugar |
2 tablespoons | 30ml | Water |
1 | Garlic clove - minced | |
1 teaspoon | 5ml | Ground ginger |
1/4 cup | 23g / 0.8oz | Slivered almonds |
In a large skillet over medium heat, brown the chicken in oil on both sides. Transfer to a slow cooker. Combine the soy sauce, brown sugar, water, garlic, and ginger; pour over chicken. Cover and cook on HIGH for 1 hour. Reduce heat to LOW; cook 4 to 5 hours longer or until the meat juices run clear.
Remove chicken to a serving platter; sprinkle with almonds. Spoon juices over chicken or thicken if desired.
This recipe yields 4 servings.
Source:
Chef Bill Hinners, Board Leader on the http://www.prodigy.net Food BB
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