Slow Cookin' Soy Ginger Chicken Dinner

September 25, 2012

As my sister likes to say put anything ginger and soy together and Donna will eat it. I’m not sure how many of you East Coast mamas have ever heard of Chin-Chin, it is a popular Chinese, very L.A chain of restaurants. They have this soy ginger chicken that melts off the bone and this is what this crock post recipe is for me. It is delish and is made while your doing other chores things around the house or at work. Yum for the entire family.

  • Prep Time30 minutes
  • Total Time6 hours 30 minutes
  • YieldServes 4

1/3 cup soy sauce

  • 2 tablespoons dark-brown sugar
  • 5 garlic cloves, thinly sliced
  • 2/3 cup fresh cilantro, chopped, plus sprigs for garnish
  • 1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips
  • 5 scallions, thinly sliced on the diagonal (1 cup packed)
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground pepper
  • 4 chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed
  • 2 medium carrots, thinly sliced crosswise
  • 1 tablespoon cornstarch


  1. In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.
  2. In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice*, and garnish with cilantro sprigs and remaining 1/2 cup scallions.

***if the whole rice arsenic situation is making you nervous (like me) replace it with your favorite grain such as Quinoa

Recipe & Photo Via Everyday Food for Martha Stewart