Chicken with Soy Ginger (Slow-Cooker)

Easy to prepare and great for entertaining.

1/3 cup soy sauce
2 Tbsp. dark-brown sugar
5 cloves garlic, thinly sliced
2/3 cup fresh cilantro, chopped
1 (2”) piece fresh ginger, peeled and cut into thin strips
5 scallions, thinly sliced on the diagonal (1 cup)
1 Tbsp. balsamic vinegar
1 tsp. ground coriander
½ tsp. black pepper, freshly cracked
4 chicken drumsticks (1½ lb)
4 chicken thighs, skin removed (1½ lb)
2 medium carrots, thinly sliced crosswise
1 Tbsp. cornstarch

1 recipe Perfect White Rice

In a 5-6 qt slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, ½ cup scallions, vinegar, coriander and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.

In a 2-cup glass measuring cup, whisk cornstarch with 1 Tbsp. water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture.

Serve chicken with white rice, and garnish with cilantro sprigs and remaining ½ cup scallions.

Makes 4 servings.