Recipe by Yrhaven (aka Condiment Queen)
I made this up for dinner last night and it was so good and tender. The flavors were wonderfully mellow & blended together nicely. I was actually surprised that the flavors were as mellow as they were, as I expected it to be on the spicier side. You could also do boneless chicken, and double or triple the amounts to take to a potluck. I added wasabi mustard dipping sauce ("Archer Farms", a fun gourmet brand found at Target) it really wasn't spicy & I couldn't even identify the flavor of it in the finished sauce, but I'm sure it contributed something, however if you choose to omit it, I'm sure it will still be wonderful, or you could add horseradish in it's place. There was plenty of extra sauce so you could probably increase the chicken by a few pieces without changing the rest. After I told my mom what I was making, she asked me to bring her any leftovers of the sauce. I hope you enjoy!
- 4 pieces chicken (your choice on cut & skin)
- 2 -3 tablespoons fresh grated gingerroot (you really won't get the same flavor from ground)
- 1 tablespoon fresh minced garlic (2-3 cloves)
- 1⁄2 cup plum jelly (mine was spiced plum)
- 1⁄2 cup orange marmalade
- 1⁄2 cup fresh orange juice (or from concentrate, diluted or not)
- 1⁄4 cup soy sauce
- 1 tablespoon Asian seasoning (I used "Emeril's Asian Essence")
- 2 teaspoons wasabi mustard dipping sauce
Directions See How It's Made
- Put chicken in crock pot (mine had skin on, and while it absorbed the flavor nicely, it also really added a lot of fat to the sauce, so you decide).
- Add all the other ingredients to chicken.
- If you're home, turn the chicken a few times, if not it'll do just fine.
- Cook on high approximately 5-6 hrs or until done.
- Serve with white rice (top with some of the sauce) & a vegetable of choice.
- *Note, if you're unfamiliar with using fresh ginger, it kind of looks like an Iris flower tuber/root. Pick a nice firm one, it lasts a bit in the fridge & is nice to have on hand. Use a potato peeler to peel skin from area to be grated, I use a bamboo ginger grater, but a regular grater works too. Grate the amount to be used, (firmly tap grater against container to get ginger out of grates), & store the remaining ginger in a bag in fridge. You may notice where you grate, leaves "hairy" fibers on the tuber, which is fine, or is easily cut off. Enjoy ginger, it makes most things better, & is said to help with digestive disturbances/nausea.