Slow-Cooker Soy Braised Chicken Thighs – Recipe! Image 1
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Slow-Cooker Soy Braised Chicken Thighs – Recipe!

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Soy Sauce, that deep dark liquid that we use to dip sushi or splash in a homemade Chinese stir-fry, can create the most marvelous meal.  There is a big difference in soy sauces, while traditional grocery store soy sauce has a purpose, dark soy sauce is where you can actually taste the complex longer fermentation of soybeans.  Dark Soy Sauce is less salty than standard soy sauce and often has notes of molasses, or dark brown sugar.  There are several producers of dark soy sauce and we are lucky enough to have them at our fingertips, either by purchasing them online, or at an Asian grocery store.

Slow-Cooking chicken in a deep soy sauce combination is not only easy, but it’s down right delicious.  The chicken bathes in a rich liquid that not only adds saltiness, but a golden hue that penetrates the meat and skin.  The chicken becomes fork-tender and has depth of flavor from a combination of two soy sauces.

The entire pot of chicken is done within four hours, which makes it great for weekend cooking, or for during the week, especially if you have an automatic warming setting that your cooker will default to, so your dinner stays warm until you arrive home.

Slow-Cooker Soy Braised Chicken Thighs – Recipe! Image 2

Ingredients

8 chicken thighs, bone-in and skin-on

2 tablespoons white rice flour, or cornstarch

1/2 cup dark soy sauce

1/3 cup soy sauce

2 tablespoons dark sesame oil

1 tablespoon brown sugar

1 teaspoon cornstarch

pinch of red pepper flakes

2-inch piece of ginger, peeled

2 cloves of garlic, peeled

vegetable oil

(Serves 4)

Slow-Cooker Soy Braised Chicken Thighs – Recipe! Image 3

To Prepare:

  1. Place slow-cooker insert over medium-high heat on stove top and drizzle with 1 tablespoon oil.  Sprinkle chicken thighs with rice flour and place skin-side-down in oil to sear.  After 4 minutes flip chicken over and place insert back into slow-cooker.
  2. In a measuring cup, add both soy sauces, sesame oil, brown sugar, cornstarch and red pepper flakes, whisk.  Pour sauce over seared chicken and add whole ginger and garlic to sauce.
  3. Place lid on top of cooker and cook on low for 4 hours.  Remove lid and spoon sauce over chicken.  Serve chicken over hot rice with roasted broccoli or other vegetables.  Enjoy!

 

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