Crock Pot Cinnamon Stick Chicken With Soy And Ginger Recipes

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SLOW COOKER SOY-GINGER CHICKEN



Slow Cooker Soy-Ginger Chicken image

Take it easy: Let your slow cooker or oven work its magic on this flavorful chicken dinner in a tasty soy-ginger sauce.

Provided by Martha Stewart

Categories     Chicken Thigh Recipes

Time 6h30m

Number Of Ingredients 13

1/3 cup soy sauce
2 tablespoons 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
5 scallions, thinly sliced on the diagonal (1 cup packed)
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
1/2 teaspoon ground pepper
4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed
1 tablespoon cornstarch
2 medium carrots, thinly sliced crosswise
Cooked white rice, for serving

Steps:

  • 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.
  • In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon 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.
  • Preheat oven to 350 degrees. Follow step 1 (above), using a 5-quart Dutch oven or heavy pot with a tight-fitting lid instead of the slow cooker. Add 1 cup water, and cover. Transfer to oven; cook until chicken is tender, about 1 1/2 hours. Proceed to step 2 (above).

CROCK POT SOY GINGER CHICKEN



Crock Pot Soy Ginger Chicken image

This is wonderful served with rice, garnished with a cilantro sprig and some chopped scallions! From the food section of the Houston Chronicle. Drumsticks and thighs hold up to long, slow cooking without drying out. If you prefer, you can substitute all thighs or all drumsticks for the combination. This is also good with pasta such as linguine or fettuccine instead of the rice. Either way, there will be plenty of yummy sauce to go around!

Provided by Leslie in Texas

Categories     Chicken Thigh & Leg

Time 6h25m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup soy sauce (can use light)
2 tablespoons dark brown sugar
5 garlic cloves, thinly sliced
2/3 cup fresh cilantro, chopped, plus sprigs for garnish
1 piece gingerroot, peeled and cut into thin strips (about 2 inches long)
5 scallions, thinly sliced on the diagonal (1 cup packed)
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
1/4 teaspoon fresh ground pepper
4 skinless chicken drumsticks
4 skinless chicken thighs
2 medium carrots, peeled and thinly sliced crosswise
1 tablespoon cornstarch

Steps:

  • In a 5 quart slow cooker, stir together the soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper.
  • Add chicken and carrots and 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.
  • In a 2 cup glass measuring cup, whisk cornstarch with 1 tablespoon of 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, if desired, garnishing with cilantro spring and chopped scallions.

Nutrition Facts : Calories 237.5, Fat 5.1, SaturatedFat 1.3, Cholesterol 105, Sodium 2153.9, Carbohydrate 16.5, Fiber 2, Sugar 9.1, Protein 31.1

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