GINGER CHICKEN WITH WATERCRESS

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Ginger Chicken with Watercress image

Provided by Food Network Kitchen

Time 4h10m

Yield 4 to 6 servings

Number Of Ingredients 13

1 bunch scallions, chopped
1 3-inch piece ginger, peeled and roughly chopped
1/2 jalapeno pepper (remove seeds for less heat)
2 tablespoons packed light or dark brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned)
1 plum tomato, halved
Kosher salt
6 skinless, boneless chicken thighs (about 21/4 pounds), quartered
4 ounces shiitake mushrooms, stemmed and quartered
2 bunches watercress, tough stems removed
White rice, for serving

Steps:

  • Put all but 2 tablespoons of the scallions in a blender; add the ginger, jalapeno, brown sugar, fish sauce, soy sauce, vinegar, tomato and 1/4 teaspoon salt and blend until smooth. Transfer to a 6-quart slow cooker.
  • Add the chicken and mushrooms to the slow cooker and stir to coat. Cover and cook on low, 4 hours.
  • Roughly chop the watercress and stir into the slow cooker. Serve the chicken and vegetables with rice; top with the reserved scallions.

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