September 19, 2021

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.

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

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.


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