Soy Sauce and Ginger Chicken/Martha Stewart

By lisalang

Ingredients

• 1/3 cup soy sauce
• 2 tablespoons dark-brown sugar
• 5 garlic cloves, thinly sliced
• 2/3 cup fresh cilantro, chopped, plus sprigs for garnish
• 1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips
• 5 scallions, thinly sliced on the diagonal (1 cup packed)
• 1 tablespoon balsamic vinegar
• 1 teaspoon ground coriander
• 1/2 teaspoon ground pepper
• 4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed
• 2 medium carrots, thinly sliced crosswise
• 1 tablespoon cornstarch

Details

Servings 4

Preparation

Step 1

In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 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 tablespoon 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 1/2 cup scallions.