| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Crock pot, Poultry |
5 |
Servings |
INGREDIENTS
| 4 |
lb |
Chicken |
| 2 |
ts |
Ginger |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
c |
Soy sauce |
| 1/2 |
c |
Honey |
| 3 |
tb |
Mirin or dry sherry |
| 2 |
tb |
Cornstarch |
INSTRUCTIONS
Skin chicken. Mix ginger, garlic, soy, honey and spirits. Dip each piece of
chicken in sauce.
Place chicken in crock and pour remaining sauce over it. Cover and cook on
LOW for 6 hours or high for 3 hours.
Remove chicken, pour juices into skillet. Blend cornstarch with a little of
the cooled juices, then whisk into skillet. Cook over low heat until
thickened. Pour a little over chicken and pass remaining.
SERVE WITH RICE
Posted to MC-Recipe Digest V1 #951 by Vickie <pvreg@gte.net> on Dec 09,
1997
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