Crockpot Red Cooked Chinese Chicken with Stir Fry Vegetables

Amarante

Thu, May 26 2016, 8:47 am

This was very tasty for a crockpot recipe. I added some bok choy sliced into largish pieces. I would add a bit more veggies as a pound isn't a lot for a family.

Crockpot Red Cooked Chinese Chicken with Stir Fry Vegetables

A sweet and spicy glaze naps this richly hued, Asian-style chicken, which practically falls off the bone thanks to a gentle cooking process in the slow cooker.

YIELD: 4 MAIN-DISH SERVINGS

SERVES: 4
INGREDIENTS

½ c. dry sherry
⅓ c. soy sauce
¼ c. packed brown sugar
2 tbsp. grated peeled fresh ginger
1 tsp. Chinese five-spice powder
3 clove garlic
1 bunch green onions
3 lb. bone-in skinless chicken thighs
1 bag fresh veggies for stir-fry (snow peas, carrots, broccoli, red pepper, etc.)
DIRECTIONS

In 5- to 6-quart slow cooker, combine sherry, soy sauce, sugar, ginger, five-spice powder, garlic, and white parts of green onions. (Coarsely chop remaining green parts; wrap and refrigerate until serving time.) Add chicken thighs and coat with sherry mixture. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours.
Just before serving, place vegetables in microwave-safe medium bowl and cook in microwave as label directs.
With tongs, transfer chicken to deep platter. Stir vegetables into slow cooker. Spoon vegetable mixture around chicken. Sprinkle with green onions.

Amarante

Thu, May 26 2016, 9:14 am

It's a blend of five spices. It's very accessible in grocery stores now and is a great addition to your spice collection as it is used in many Asian recipes. There are ways to blend your own but it's really much easier to just buy a bottle.

Here's a recipe if you can't find but it's easier to buy.

NGREDIENTS

1 teaspoon ground cinnamon
1 teaspoon crushed anise seed or 1 star anise, ground
1/4 teaspoon crushed fennel seed
1/4 teaspoon freshly ground pepper (or 1/4 teaspoon Szechuan pepper)
1/8 teaspoon ground cloves.