Wednesday, October 07, 2009
Spicy Chinese Chicken
The 150 Best Slow Cooker Recipes Copyright 2001
¾ cup condensed chicken broth
3 tbsp rice wine vinegar
2 tsp packed brown sugar
¼ cup soya sauce, preferably dark
4 green onions, including stems, cut into 2-inch pieces
4 cloves garlic, minced
1 tbsp minced gingerroot
1 serrano chili or 2 Thai chilis I used a jalapeno
1 tsp cracked black peppercorns
3 lbs skinless chicken pieces
3 tbsp cornstarch
Hot cooked rice
1. In a bowl, combine chicken broth, rice vinegar, brown sugar and soya sauce, stirring well to ensure that sugar is dissolved. Add green onions, garlic, gingerroot, chili peppers and pepper.
2. Place chicken in slow cooker stoneware. Pour sauce over chicken. Cover and cook on LOW 5 to 6 hours or on High for 2 ½ to 3 hours, until juices run clear when chicken is pierced with a fork.
3. With a slotted spoon, transfer chicken to a platter and cover with foil to keep warm. Strain liquid into sauce pan, Whisk in 3 tbsp cornstarch dissolved in 2 tbsp cold water. Bring to a boil. Reduce heat to simmer and stir for 3 minutes or until thickened and glossy. Pour over chicken. Serve with hot fluffy rice. I cut the chicken into smaller pieces and I served it with ramen noodles.
I enjoyed this dish but I don't know that I would ever make it again. Some recipes, probably most, belong in this category I suppose. Why wouldn't I make something again if I really liked it? I'm not sure I can answer that. There are just some recipes that I want more of in the future and some that leave me thinking, well that was great but let's move on to the next recipe. Sometimes there is no more of reason than the current state of my appetite or mood.
I'm feeling overwhelmed so my blogging might take a hit. I am really in the mood to try new recipes but there is too much hanging over me to enjoy that right now. Maybe after the 3-day weekend that is coming up I will have a better grip on things. I think I would be happy to just once get all the laundry put away before it starts piling up again.