Chicken with Ginger and Soy Sauce

Serves 4


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 Tablespoon balsamic vinegar
1 Teaspoon ground coriander
1/2 Teaspoon ground pepper
4 chicken drumsticks and 4 thighs, skin removed
2 medium carrots, thinly sliced crosswise
1 Tablespoon cornstarch
cooked white rice, for serving


- In a pot, 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 2 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 the heat turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.


Could be done in a slow cooker for approx. 6 hours instead of 2.


No comments: