Sunday, January 27, 2008
This is my absolute favorite crock-pot recipe. It's what the crock-pot is really good at: transforming rough, tough cuts of meat into something wonderful through slow cooking. In this case: chicken thighs. After cooking all day, the meat just falls off the bone and shreds naturally. The marinade is sweet and has just the perfect hint of garlic and ginger. You can also do this sans crock-pot. Marinate it all day or even overnight, then take out of marinade and bake at 350 for 30(?) minutes or so, until meat shreds easily.
Sho-U Chicken (Soy Sauce Chicken)
1 thumb size piece of ginger root, peeled
1 c. brown sugar
1 c. soy sauce
1/2 c. water
1 clove garlic, mashed
1 4-5 lb. pkg chicken thighs, skin removed (about 10-12 thighs, you can also use leg quarters)
Place first 5 ingredients in crock-pot, stir. Add chicken thighs. Cook on high for 6-8 hours or low for 10-12 hours. Serve with rice.