Spicy Chinese Chicken (Slow Cooker)
- Reviews 2
Ready In: 6 hrs 10 mins
Serves: 6
Yields: 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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