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Prep Time: 5 Minutes Cook Time: 300 Minutes |
Ready In: 305 Minutes Servings: 6 |
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This just came to me in a TOH email. I'm posting it here for safe keeping to try soon. Ingredients:
12 boneless skinless chicken thighs (about 3 pounds) |
3/4 cup sugar |
3/4 cup soy sauce |
6 tablespoons cider vinegar |
3/4 teaspoon ground ginger |
3/4 teaspoon minced garlic |
1/4 teaspoon pepper |
4 1/2 teaspoons cornstarch |
4 1/2 teaspoons cold water |
hot cooked rice (optional) |
Directions:
1. Place chicken in a 4-qt. slow cooker. In a large bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender.
2. Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice if desired.
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