Recipe Classics

The Emperor’s Slow-Cooked Chicken

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Servings:	6	12	18	24	30	36
Ingredients:
Chicken parts (thighs work well)	3-1/2 lbs.	7 lbs.	10-1/2 lbs.	14 lbs.	17-1/2 lbs.	21 lbs.
Vegetable oil	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
Soy sauce (lite or low sodium work fine)	1/3 C.	2/3 C.	1 C.	1-1/3 C.	1-2/3 C.	2 C.
Brown sugar	2 T.	1/4 C.	1/4 C. + 2 T.	1/2 C.	1/2 C. + 2 T.	3/4 C.
Fresh minced garlic (use only half this amount if you are not freezing it)	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Ground ginger	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Slivered almonds (optional)	1/4 C.	1/2 C.	3/4 C.	1 C.	1-1/4 C.	1-1/2 C.

Assembly Directions:

In a large skillet over medium heat, brown the chicken in the oil on both sides.  Place the browned chicken parts in a slow cooker.  In a bowl, combine the soy sauce, brown sugar, garlic, and ginger.  Pour the sauce ingredients over the chicken parts.  Cover the slow cooker with a lid and simmer on high power for one hour.  Reduce the heat to low and cook about 5 hours longer, or until the meat juices run clear. 

Freezing Directions:

Cool thoroughly.  Place in a suitable freezer container.  Put almonds in a small freezer bag and place with the chicken.  Seal and freeze. 

Serving Directions:

Thaw.  Reheat in slow cooker on low heat until heated throughout, about one hour.  Just before serving, gently stir the almonds into the sauce.

Comments:

In my own home, I would set the crock insert right on the table and serve from it, passing a big bowl or rice around to go with it.  For company, I would place a layer of rice on a platter, arrange the chicken pieces on the rice and sprinkle a few extra almonds over the top.  A few drained mandarin oranges or halved cherry tomatoes make a colorful and easy garnish.

This oriental flavored chicken has a wonderfully rich sauce.  Serve it with rice and stir fried vegetables for a memorable meal.  The Orange Apricot Freeze recipe makes a great finish to this meal!  

Nutritional Info:

Per Serving: 234 Calories; 15g Fat (57.3% calories from fat); 19g Protein; 6g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 974mg Sodium. 

Exchanges: 2-1/2 Lean Meat; 1/2 Vegetable; 1-1/2 Fat.