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
Method:
- 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.
Tip:
Could be done in a slow cooker for approx. 6 hours instead of 2.
2&1/2 pounds very lean beef stew meat 2 tablespoons oil 2 cups chopped onions 1/2 cup sliced celery 5 large potatoes, cut in eighths 5 large carrots, cut in 2-inch slices salt and pepper to taste a few cloves of garlic (optional) 1 can condensed tomato soup
Method:
- In a large pot, brown stew meat in oil, add chopped onions and sliced celery and cook until tender.
- Add vegetables and seasonings.
- Add soup and a soup can of water.
- Simmer over lowest heat for about 2&1/2 to 3 hours, or until meat and vegetables are tender.
