Ingredients
1cupsoy sauce
2tbspdark brown sugar
5clovegarlic
1cupfresh cilantro
1pcfresh ginger
5scallions
1tbspbalsamic vinegar
1tspground coriander
½tspground pepper
4chicken drumsticks and thighs,(about 2½ lbs total)
2carrots
1tbspcornstarch
white rice,cooked
Preparation
In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, half a cup scallions, vinegar, coriander, and pepper.
Add chicken and carrots; toss to coat. Cover, and cook on low for about 6 hours until chicken is tender. Using a large spoon, skim off and discard any fat from surface of cooking liquid.
In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine.
Pour into a small saucepan, and bring to a boil; cook until thickened. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining scallions.
