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Spicy Chinese Chicken (Slow Cooker)

  • 6servings
  • 370minutes
  • 345calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, C, P
MineralsFluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup chicken stock

  2. 1/4 cup soy sauce , dark

  3. 3 tablespoons rice vinegar

  4. 2 teaspoons brown sugar , packed

  5. 4 green onions , white and green parts, cut into 2 pieces

  6. 4 garlic cloves , minced

  7. 1 tablespoon gingerroot , minced

  8. 1 teaspoon cracked black peppercorns

  9. 3 lbs chicken pieces , bone in, skinless

  10. 1 chili pepper , finely chopped

  11. 3 tablespoons cornstarch , dissolved in

  12. 2 tbsp water

  13. rice , hot, cooked

Instructions Jump to Ingredients ↑

  1. In a bowl, combine chicken stock, soy sauce, rice vinegar and brown sugar, stirring well to insure suagr is dissolved. Add green onions, garlic, gingerroot and peppercorns.

  2. Arrange chicken over bottom of stoneware and cover with sauce. Cover and cook on low for 5 to 6 hours or on high for 2 ½ to 3 hours, until juices run clear when chicken is pierced with fork.

  3. With a slotted spoon, transfer chicken to a platter and cover with foil to keep warm. Strain liquid into a saucepan and add chile peppers. Whisk in cornstarch mixture. Bring to a boil. Reduce heat to simmer and stir for about 3 minutes or until thickened and glossy. Pour over chicken and serve with hot fluffy rice.

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