Ginger & Marmalade Plum Good Chicken (Crock Pot)
- Ready In:
- 5hrs 5mins
- Ingredients:
- 9
- Serves:
-
2-4
ingredients
- 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
- 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.
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RECIPE SUBMITTED BY
**Please if you find my recipe through another site and try it, please return here and give it a rating, please!! :o)
I love cooking, and have for as long as I can remember, (of course it goes with-out saying that I also love to eat). I guess I come by it honestly, as the majority of cooking I learned from Grandma, & my Dad (who learned from her). My Dear Grandma just passed away this past week (7/16/08), I have a few of her recipes posted on here, I hope people are inspired to try her Lead Cake & Cranberry Salad in her honor. I wish I had more of her recipes to share here, but those were my 2 favorites, which is why I made sure I had at least as those 2 recipes years ago. I was just recently showing my 13 yo son the first recipes that I ever created and wrote down, my first when I was approx. 8. My son loves to cook as well, so he also created a profile on here as well, (fawndog, don't ask me what it's supposed to mean lol) and has had fun posting recipes, particularly from an authentic civil war cookbook that we have. I am more of a "dump cook" rarely measuring, so I have had to start paying more attention to amounts and steps in case I create something I want to post on here. My family calls me the "Condiment Queen" since my refrigerator is mostly full of condiments, I would actually be embarrassed if I counted how many bottles & jars I have, & actually admitted it! Is there such a thing as condiment addiction? I wonder. Anyway, I love to use my variety of condiments when I cook, which I sometimes find difficult when sharing recipes on here, because many of the things I use are obscure, gourmet, & hard to find, because of this, some of my best recipes I don't feel I can even put on here. My recipes range from complicated, unusual ingredients, to pleasantly understated & simple, (kind of like me when I think about it) & could even be said to be closer to ideas, then even recipes lol. I love to make jelly, I have recently discovered that I Can bake, and have always appreciated spices, it took me a lot of years to realize more isn't Always better lol, (although my spice cabinet is also an entire kitchen cupboard so maybe I haven't learned that). I have probably created thousands of recipes as I have cooked over the years, but have not formally documented them, until now. The only time I follow a recipe exactly with-out messing around with it, is on here, so I can give fair reviews, if I do change things I try to be specific about what I changed. I hope you enjoy my recipes, if you have any requests, I have a fairly large collection of cookbooks from all over the country as I have inherited family member's cookbooks who traveled a lot. (Although, with the internet, you can find most anything now-a-days anyway). I find that I am really enjoying "Zaar", what a great community of people, it's fun to share recipes, see what ideas people come up with when adapting to suit their tastes, and of course getting reviews makes it even more fun. Although my pet peeve on here is when people give a lower rating when they seem to like the recipe with no explanation of why, OR change something in the recipe and then give it a low rating, duh! Please if you run across my recipes and try them, but aren't a member, please come back and sign-up real quick and leave me a review! :o)
Please visit my web-site to find out more about me & what I "do" lol.
http://www.LightBeyondTheVeil.com
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