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Crock Pot Soy Chicken
1/2 cup
vinegar
1 head of garlic, crushed
1/2 teaspoon black
peppercorns
1 bay leaf
1/2 tablespoon salt
2 1/2
tablespoons soy sauce
1/4 cup water
1 chicken-cut
up
In your slow cooker combine vinegar,
garlic,peppercorns,bay leaf, salt and soy
sauc. Add chicken.
Cover and cook on high for one hour. Add water. Lower
heat
setting to low and cook for 4 to 5
hours.
Ingredients
Sauce
3/4 cup
chicken broth
1/2 cup catsup
2 tablespoos soy
sauce
1 tablespoon chili garlic sauce
1 tablespoon
rice vinegar
1 live Dungeness crad
2 tablespoos
cooking oil
2 tablespoons minced garlic
1 tablespoon
minced ginger
1 red jalapeno chili, seeded and
minced
1 egg, lightly beaten
Sliced green
onion
Getting Ready
1. Mix sauce ingredients in
a small bowl and set aside.
2. In a pot of boiling water, parboil
crad for 2 minutes. Drain, rinse with cold water, and drain again.
pull off the top shell in one piece and reserve for garnish. Remove
and discard the gills and spongy parts under the shell. Twist off
the claws and legs; crack them with a cleaver or mallet. Cut the
body into 4 pieces.
cooking
1. Place a wok over
high heat until hot. Add oil, swirling to coat sides. Add garlic,
ginger,and chili; cook,stirring,for 1 minute. Add crab and stir-fry
for 2 minutes.
2. Add sauce and reduce heat to low; cover and
simmer, stirring once or twice, until crab is cooked, 6 to 7
minutes.
3. Stir in egg and cook just until it begins to set,
aboyt 1 minute.
4. Arrange crab and top shell on a serving
plate.Pour sauce over all and garnish with green
onion
Ingredients
Makes 4 to 6
servings.
2 tablespoons cooking oil
2 clocves garlic,
sliced1 fresh red
jalapeno chile, sliced
6 stalks
asparagus, cut diagongally into
1-inch lengths
1/2 cup
peeled, diced jicama
1/2 cup canned baby corn,
drained
1/2 cup peeled and sliced lotus root or water
chestnuts
1/4 pound snow peas or sugar snap peas, strings
removed
1/2 cup chicken broth
1/4 cop sa Cha sauce1
tablespoon soy sauce
1 teaspoon corn starch dissolved in 2
teaspoons water
Cooking
1. place a wok over
medium-high heat until hot. Add oil, swirling to coat
sides. Add
garlic and chile; cook, stirring, until frgrant, about
10
seconds. Add asparagus, jicama, baby corn, lotus root, and
snow peas;
stir-fry for 3 minutes.
2. Add broth, sa Cha sauce,
and soy sauce; bring to a boil. Add corn starch
solution and
cook, strring, until sauce boils and thickens.
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