Peking Chicken
Another good thing about the weather getting a bit colder is that busting out the crock pot is officially ok! I threw this one together and then met with our ceremony officiant for our wedding. I swear there is nothing better than coming home to a house full of delicious smells and warmth.
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Peking Chicken
Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Ingredients:
1lb. bone in chicken thighs
1/4 cup soy sauce, I actually used Big Bowl's soy vinegar sauce (always using what I can)
3 tablespoons honey - I used agave nectar
1 bunch scallions - about 4 go into the crock pot, and about 3 are used as garnish
3 cloves garlic
1 tablespoon ginger
1 teaspoon sesame oil
olive oil
white rice
Directions:
Lightly coat the chicken in olive oil, and then salt and pepper the chicken. Toss them into the crock pot. Add the soy, honey, 4 scallions, garlic, ginger and sesame oil over top. Turn on the crock pot and cook until done. (about an hour) Ours sat for about 2 hours, maybe a little longer. When I got home I quickly cooked up a pot of white rice, and served the chicken on top. Pour some juice over the top and garnish with the scallions.
Rachael Ray
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