| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crockpot, Poultry |
1 |
Servings |
INGREDIENTS
| 3 |
lb |
Chicken breast halves without skin |
| 1 1/4 |
|
Inch fresh ginger root; peeled, finely chop |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
c |
Soy sauce |
| 1/2 |
c |
Honey |
| 3 |
tb |
Dry sherry |
| 2 |
tb |
Cornstarch |
INSTRUCTIONS
Mix ginger, garlic, soy sauce, honey, and sherry in a small bowl. Dip
chicken pieces into sauce; place chicken in crockpot and pour remaining
sauce over it. Cover and cook on LOW. Will be ready in about 6 hours.
Remove chicken to warm serving dish. Pour juices into skillet. Blend
cornstarch with a little of the cooled sauce, then whisk into skillet. Cook
over low heat until thickened. Pour a little sauce over chicken and pass
remainder. Serve over hot rice.
Posted to recipelu-digest Volume 01 Number 339 by James and Susan Kirkland
<kirkland@gj.net> on Dec 04, 1997
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