Soy braised chicken is one of several bad ideas I’ve had lately. It looked like something we’d like, and in fact, Don loves it. I think it’s salty. However, I added it to fried rice, and it’s delicious. Even if you don’t eat the chicken, the braising liquid is like black gold. It’s fabulous in all things Asian. My plan is to give you corrected proportions. You won’t see a picture, because it’s just brown chicken. So, in your head, picture chicken thighs. Now, picture them mahogany brown. That’s it, easy to imagine, but not particularly a pretty picture.
- 1 cup chicken stock or broth
- 1 cup dry sherry or sake (or use additional broth)
- 1/2 cup soy sauce or tamari (I used a cup - not a good idea)
- 1/4 cup sliced fresh ginger
- 2 large cloves garlic, smashed
- 1 TBSP five spice powder
- 1 tsp granulated garlic powder
- 4-6 chicken thighs (skin on)
- In a slow cooker, whisk together the first seven ingredients.
- Turn cooker on high.
- Place thighs in liquid. Cover slow cooker.
- Cook for about 2 1/2 hours.
- Serve chicken on rice, or cut up and use in fried rice.
- Save all the liquid (store in fridge) and use in Asian soups or dishes.