Spicy Chinese Chicken (Slow Cooker)
photo by teresas
- Ready In:
- 6hrs 10mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 3⁄4 cup chicken stock
- 1⁄4 cup soy sauce, dark
- 3 tablespoons rice vinegar
- 2 teaspoons brown sugar, packed
- 4 green onions, white and green parts, cut into 2 pieces
- 4 garlic cloves, minced
- 1 tablespoon gingerroot, minced
- 1 teaspoon cracked black peppercorns
- 3 lbs chicken pieces, bone in, skinless
- 1 chili pepper, finely chopped
- 3 tablespoons cornstarch, dissolved in 2 tbsp water
- rice, hot, cooked
directions
- In a bowl, combine chicken stock, soy sauce, rice vinegar and brown sugar, stirring well to insure suagr is dissolved. Add green onions, garlic, gingerroot and peppercorns.
- Arrange chicken over bottom of stoneware and cover with sauce. Cover and cook on low for 5 to 6 hours or on high for 2 ½ to 3 hours, until juices run clear when chicken is pierced with fork.
- With a slotted spoon, transfer chicken to a platter and cover with foil to keep warm. Strain liquid into a saucepan and add chile peppers. Whisk in cornstarch mixture. Bring to a boil. Reduce heat to simmer and stir for about 3 minutes or until thickened and glossy. Pour over chicken and serve with hot fluffy rice.
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Reviews
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I quartered a whole chicken and allowed the 6 hours on low but I think it was really cooked in about 4 as it was a little dry, unfortunaly I wasn't home to check on. I only used halve the amount of cornstarch stated and still ended up with a very thick gravy consistency sauce. think I would just reduce to intensify the taste of the sauce. Served with a vegie packed fried rice. Thank you Pink Diamond, made for Everyday A Holiday.
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Excellent flavor. I used a half chicken but kept it intact. The most difficult part of making this dish was removing the skin. I cooked mine on low for 4 hours and it was falling off the bone good. I loved the sauce. In fact I have some of it left over that will be served over rice in another meal. Thanks for posting. Made for tag game at Kittencalskitchen.com Yum!