Wednesday, May 1, 2013

Red Asian Chicken
Makes 6 Servings


3 lb bone-in skinless chicken thighs
1 bunch green onions, chopped into 2-inch pieces (white parts)
3 cloves garlic, crushed
1/2 cup dry sherry
1/3 cup low sodium soy sauce
1/4 cup brown sugar, packed
2 tbsp fresh ginger, grated and peeled
1 tsp Chinese five-spice powder
1 tsp cornstarch plus 1 tbsp water (optional)
1. In a small bowl combine sherry, soy sauce, sugar, ginger, five-spice powder, garlic, and white parts of green onions. Mix well.
2. In 5- to 6-quart slow cooker add chicken thighs and coat with sherry mixture. Cover slow cooker with lid and cook on low 8 hours or on high 4 hours.
3. Transfer the cooked chicken to a large plate and let rest. Strain the sauce into a small saucepan through a fine strainer.
4. Bring the sauce to a boil and simmer on low heat until reduced in half. If you want the sauce thick, add 1 tsp of cornstarch desolved in 1 tbsp water and bring everything to a boil.
5. Pour the sauce over the chicken, sprinkle with chopped green onions and sesame seeds if desired.

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