Slow-cooked Ginger Soy Chicken With Red Rice
There are certain dishes that one would only partake of when in a restaurant. For me, one of those dishes is ginger soy chicken. It has never crossed my mind to prepare it at home, until now. Ironically, it is quite easy to prepare, especially this slow-cooked version. Have the right ingredients, throw them into the crock-pot and after a few hours of doing other home chores, your lunch or dinner is ready! Ginger soy chicken is best partnered with steamed white rice, but lately, I’ve been obsessing about either sprouted rice or red rice. Many people think that red rice is about food coloring, but there is a rice variety that naturally has this color hue. It’s delicious with a nutty texture.
1 lb chicken drumsticks and breasts (about 2 breasts and 2 drumsticks)
1/4 cup soy sauce
1 tbsp brown sugar
4 cloves garlic, peeled and crushed
1-inch piece ginger, peeled and sliced into thin strips
1/2 cup green onions, sliced diagonally
1 1/2 tsp white vinegar
1 cup shredded carrots
1/2 tsp ground coriander
Ground pepper to taste
1/3 cup corn starch
1 tbsp water
Fresh cilantro, chopped, for garnish
In a slow cooker pot, combine soy sauce, sugar, garlic, ginger, 1/4 cup green onions, vinegar, coriander and pepper. Add chicken and carrots, making sure to fully coat the chicken with the mixture. Cover and cook on low for about 5 hours. In a small bowl, dissolve corn starch in 1 tbsp water and pour during the last minute of cooking the chicken. Turn slow cooker off. Place chicken on a serving plate and garnish with cilantro and the remaining green pepper. Serve with steamed rice (I used red rice).