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Slow Cooker Chinese Mahogany Chicken Legs



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Amarante




 
 
    
 

Post Fri, Jun 26 2015, 11:54 am
SLOW COOKER MAHOGANY CHICKEN LEGS

Ingredients

2 T vegetable oil
10 chicken legs
1 C dark soy sauce
1 C regular soy sauce
1/2 C dry sherry
3 T balsamic vinegar
1/4 C dark brown sugar
1 tsp black peppercorns
1 T hoisin sauce
1 T Dijon mustard
3 cloves of garlic, peeled and sliced
3 slices of peeled ginger
2 tsp ground aniseed
1 tsp sesame oil
2 scallions, thinly sliced

Instructions

Heat the oil in a large skillet (or if you have a slow cooker insert that works on a stove top, you can use the insert to save on dish washing)

Sear the chicken in the oil in batches for about two minutes per side.

Arrange the chicken legs in the slow cooker so that all of the legs are in a single layer.

Combine the soy sauces, sherry, vinegar, sugar, peppercorns, hoisin, mustard, garlic, ginger, and aniseed in a saucepan or the frying pan and bring to a boil.

Pour the mixture over the chicken legs, cover, and cook on high for 3 to 4 hours or on low for 6 to 7 hours.

When the chicken is done, move the legs to a serving platter, sprinkle with the sesame oil, and top with the scallions.

P.S. Joyce Chen has kosher Dark (Black) Soy Sauce.

Compared to regular soy sauce, which is light in color and saltier tasting, this darker soy sauce gives dishes a bright dark brown color, and adds a fuller flavor to dishes. Following the strict requirements of Joyce Chen, we've created our Double Black Soy Sauce with no caramel coloring, no preservatives, no added MSG, and no high fructose corn syrup. Just like out gluten free soy sauce, Joyce Chen Double Black is naturally brewed over 6 months the traditional Asian way.

Joyce Chen Double Black Soy Sauce is now available online through Famous Foods (see link below), and in select stores. It is certified Kosher by Circle K.
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oliveoil




 
 
    
 

Post Fri, Jun 26 2015, 12:06 pm
to arrange 10 chicken legs in a single layer you'd need a pretty big crockpot
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Amarante




 
 
    
 

Post Fri, Jun 26 2015, 12:11 pm
oliveoil wrote:
to arrange 10 chicken legs in a single layer you'd need a pretty big crockpot


You're thinking of a different part which is the leg and thigh which is more like a chicken quarter and is quite big. These are just the drumstick portion and they nestle together.
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oliveoil




 
 
    
 

Post Fri, Jun 26 2015, 12:33 pm
Amarante wrote:
You're thinking of a different part which is the leg and thigh which is more like a chicken quarter and is quite big. These are just the drumstick portion and they nestle together.


Oh, good point. You're right.

Recipe sounds delicious, btw. Thanks for sharing!
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Amarante




 
 
    
 

Post Fri, Jun 26 2015, 12:35 pm
The parts do get confusing lol. I know my mother used to call that part a leg but now it seems as though it's considered to be two parts - the leg and the thigh.
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