This recipe came from a collection of crock pot recipes, and I was impressed with how it turned out.
Mix the following into your crock pot: 1/2 cup each of sugar, soy sauce, and pineapple juice, 1/3 cup of apple cider vinegar, a few cloves of minced garlic, and a pinch of cayenne pepper and dried ginger.
Season a generous spoonful of cornstarch with salt and pepper, and coat chopped up pieces of chicken. Fry the chicken over a medium/high heat until browned and add to the crock pot.
Cook on low for 4 hours, stirring occasionally. When done, the sauce should be thick. If not, thicken with a bit of cornstarch mixed with water.
When I cooked this, I had no dried ginger so I substituted a spoonful of pickled ginger finely chopped. I was also fairly generous with the cayenne. The result had quite a zing to it, OK for me but you may want to take it easy if you're not used to spicy food.
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