Ingredients
6 chicken legs, skinned
6 chicken thighs, boneless and skinless
1/2 cup soy sauce
1/4 cup water
1 tablespoon balsamic vinegar
2 tablespoons brown sugar
1/2 teaspoon chinese 5 spice powder, optional
1 tablespoon grated fresh ginger root
2 carrots, cut in thin slivers on the diagonal
1 onion, cut in very thin slivers
5 cloves garlic, cut in very thin slivers
handful chopped cilantro, plus more for topping
2 teaspoons cornstarch
2 scallions, sliced on the diagonal
hot rice
Preparation
How to make it In the porcelain base of a large slow cooker, mix the soy sauce, water, balsamic vinegar, brown sugar, 5 spice powder, ginger, carrot, onion, garlic and cilantro. Stir to combine.
Add the chicken pieces and turn to coat in the sauce. Cover and set temperature to low. Cook for 6-7 hours, or until chicken is tender.
Remove chicken to a bowl and skim fat from the top of the pot. Turn heat to high. Mix cornstarch with 1/2 cup of the juice from the pot. Add to the pot along with the chicken, cover and cook for 10 more minutes to thicken sauce.
Serve over a bed of hot rice topped with cilantro and sliced scallions.
