Category: Chicken

The best part of this dish is mixing the sauce with rice and vegetables. The recipe is simple and can be made in the oven or slow cooker.

INGREDIENTS:

• 4 boneless, skinless chicken thighs
• 4 garlic cloves (minced)
• light soy sauce – 1/3 cup
• honey – 1/3 cup
• ketchup – 1/4 cup
• sesame oil – 1/2 teaspoon
• dried oregano – 1/2 teaspoon
• toasted sesame seeds – 1/2 tablespoon (optional garnish)

BAKING INSTRUCTIONS:

1. Preheat oven to 375°F.
2. Arrange chicken thighs in an oven-safe pan. (Preferably glass, just big enough for the chicken.)
3. In a mixing bowl combine ingredients and whisk until thoroughly combined.
4. Pour the sauce over the chicken thighs.
5. Tightly cover pan with tin foil and bake for 35-40 minutes.

SLOW COOKER INSTRUCTIONS:

1. Arrange chicken thighs in slow cooker.
2. In a mixing bowl combine ingredients and whisk until thoroughly combined.
3. Pour the sauce over the chicken thighs.
4. Cook on LOW for 6 hours.

For best results, marinate the chicken overnight in a ziplock bag.

INGREDIENTS:

• 4 skinless chicken thighs
• 4 carrots (rough chopped)
• 3 potatoes (rough chopped)
• 1 small onion (thin sliced)
• vegetable oil – 1 tablespoon

MARINADE:

• coconut milk – 14 oz
• madras curry powder – 3 tablespoons
• sugar – 1 tablespoon
• 3 garlic cloves (diced)
• 1 shallot (diced)
• salt & white pepper (to taste)

INSTRUCTIONS: slow cooker

• Place carrots, potatoes  and onions into slow cooker.
• Add with chicken, cover with marinade.
• Cook on LOW for 6 hours.

INSTRUCTIONS: stovetop

• Pan fry chicken (1-2 mins both sides) in a large pan/pot, until juices run clear.
• Add veggies, cover in marinade. Cover and bring to a boil.
• Then simmer on low heat (must be bubbling) for about 75-90 mins.

My mom used to make this dish and the distinct smell of dates and mushrooms, always brings back memories.

INGREDIENTS:

• 1 pound chicken (cut into bite size chunks)
• 3 dried wood ear mushrooms (soaked in hot water, sliced thinly)
• 6 dried shitake mushrooms (soaked in hot water, then sliced)
• 6 dried red dates
• goji berries – 2 tablespoons
• 1” ginger (julienne)
• rice wine – 2 tablespoons
• ¼ cup of water

MARINADE:

• rice wine – 3 tablespoons
• light soy sauce  – 2 tablespoons
• oyster sauce – 1 tablespoon
• sesame oil – 1 tablespoon
• cornstarch – 1 teaspoon
• salt and pepper (to taste)

INSTRUCTIONS: