Asian Chicken Legs
Total Time: 7 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 7 hrs
Ingredients
- Servings: 4
- 4 chicken drumsticks, skin removed
- 4 chicken thighs, skin removed (about 2-1/4 lb.)
- 1 (15 ounce) can whole baby corn, drained, each ear cut in half cross wise
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 medium red bell pepper, cut in strips
- 3/4 cup bottled stir-fry sauce, preferably korean style
- 1/2 cup chopped onion
- 4 slices orange rind (about 3x1 inch, each)
- 1 teaspoon grated fresh ginger
- sliced scallion, to garnish
- chopped unsalted roasted cashew nuts, to garnish
Recipe
- 1 mix all ingredients in a 3 quart or larger slow cooker.
- 2 cover and cook on high 4 hours or on low 7-9 hours, until chicken is tender.
- 3 carefully lift chicken (it's fall off the bone tender) onto serving platter.
- 4 top with the sauce and vegetables, sprinkle with scallions and cashews.
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