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Click below to download : Crock_pot - Five Flavors Chicken (Format : PDF)
Crock_pot - Five Flavors Chicken
3-3/4 to 4 pounds chicken parts1-1/4 inch piece fresh ginger root, peeled and finely chopped, or 1 1/2 teaspoons ground ginger
2 cloves garlic, minced
1/2 cup soy sauce
1/2 cup honey
3 tablespoons mirin (sweet sake wine), dry sherry or gin
2 tablespoons cornstarch
Cooked rice
Trim tips off wings and pull skin off other chicken parts.
Mix ginger, garlic, soy sauce, honey and spirits. Dip each piece of chicken in sauce. Place chicken in crock and pour remaining sauce over it. Cover and cook on Low. Wings will be ready in 5 to 5 1/2 hours, other parts in 6 hours. (On High, wings will take about 2 1/2 hours, other parts 3 hours.)
Remove chicken to warmed serving dish. Pour juices into skillet. Blend cornstarch with a little of the cooled juices, then whisk into skillet. Cook over low heat until thickened. Adjust seasonings. Pour a little over chicken and pass remaining sauce in pitcher.
Makes 5 - 6 servings.
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Serving Size: 6 6 ounces orange juice, frozen concentrate -- thaw 6 skinned and boned chicken breast halves -- split 1/2 teaspoon marjoram 1 dash ground nutmeg 1 dash garlic powder 1/4 cup water 2 tablespoons cornstarch * Garlic is optional. Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the marjoram, garlic powder and nutmeg. Dip each piece of chicken into the orange juice to coat completely. Place in crockpot. Pour the remaining orange juice mixture over the chicken. Cover and cook on low for 7-9 hours, or cook on high for 4 hours if you
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Posted by Denise 4 chicken breasts salt and pepper to taste 1 tsp. dried rosemary 1 tsp. dried sage 1 tsp. dried thyme 6 cloves of garlic, whole 1 (12 oz.) can of beer Salt and pepper chicken breasts and broil until golden brown. Place in chicken in a slow cooker with rosemary, sage, thyme, garlic and beer. Cook on high for 3 to 4 hours.
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