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Tag Archives: honey

Slow Cooker Asian Style Glazed Chicken

29 Sunday Jul 2018

Posted by Fabric of Madness in chicken, Dinner, Rice, Uncategorized, Vegetables

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Tags

asian, chicken, Dinner, five spice, ginger, honey, soy, vegetables, winter

It is the middle of winter here and we are still enjoying satisfying warming dishes on cold evenings, in front of the fire or watching rugby. (Sadly my team lost last night – I guess there is always next year).     I have been using our slow cooker a lot more this year and really enjoying the simplicity of it.   Last night it was the perfect choice;  we were going out for a short time in the evening and it meant that by the time we got home I only had to cook some rice and beans, and we had a wonderful hot meal.

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I’m also a bit of a sucker for sweet and spicy.    So this recipe was perfect.   This is my mash up of a number of recipes from the net.   Most of them only contained the sauce and meat.    I wanted more vegetables as part of the dish – and even though I cooked green beans separately – it would have been just as good to either add the beans to the slow cooker, or not even have them.    (And use the ‘magic fridge’ to decide what veges go in if you don’t have carrot and zucchini, or prefer a different mix).

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The below was enough for 2 of us (we ate 4 of the 5 chicken thighs – they were not huge).   My preference is for bone-in thighs,  I think you get better taste.   But, hey, go boneless if that is what you have.  And of course you could also make this with many other cuts of chicken; drumsticks; wings; breast.  There was plenty of sauce – though I figure you can never have enough sauce.  I think you could easily cook enough for 6 people in a medium sized slow cooker.

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Ingredients:

  • 500g (approx.) skinless boneless chicken thighs (I usually allow 2 per person – this recipe I cooked 5)
  • 1/3 cup  soy sauce (light soy)
  • 1/3 cup balsamic vinegar
  • 1/3 cup honey
  • 1/3 cup brown sugar
  • 6 large garlic cloves, crushed
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground ginger (or use fresh) – my ‘teaspoon’ is always generous!
  • 1 teaspoon five spice
  • 2 teaspoons – Siracha (or as much as you want for heat – or even use fresh chillis)
  • 1 1/2 tablespoons cornflour
  • 1 onion sliced
  • 1 carrot sliced (I used a couple of baby carrots from our garden)
  • 1 zucchini sliced
  • 1/4 cup spring onions sliced, to garnish
  • Handful Coriander, chopped, to garnish

Instructions

  1. Whisk together the soy sauce, balsamic vinegar, honey, brown sugar, garlic, pepper and spices in a bowl.
  2. Place vegetables in bottom of slow cooker.
  3. Add chicken into the sauce, coat well and add both chicken and sauce to slow cooker. Cover and cook for 3-4 hours on high or 6-8 hours on low setting.
  4. When the sauce is simmering (in the last hour of cooking time), whisk the cornflour and water together in a small bowl until dissolved. Stir the cornflour mixture into the sauce; mix it through and cover again to allow to thicken and continue cooking until the chicken is just beginning to fall apart.
  5. Taste and season with salt and pepper if desired.

 

Serve with greens of your choice (or not) and rice; garnish with sliced green onions and coriander.

Enjoy!

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Asian Pork Meatballs with Ginger Garlic Sauce

17 Sunday Apr 2016

Posted by Fabric of Madness in Dinner, Pork, Rice

≈ 2 Comments

Tags

basmati, garlic, honey, meatballs, Pork

Yay,  a change from chicken!   It’s Autumn and some nights just a wee bit cool for a salad.  So I thought something a bit warming would be perfect, though not too heavy as it’s not Winter yet!  I had some pork mince and undertook a little google search and found the following recipe on souffle bombay .   Her photos are SO GOOD,  and it definitely ticked all the boxes.  I doubled the sauce ingredients just because I always want more sauce.    Mr MWCED liked it too,  so likely that it will be cooked again.

Asian Pork Meatballs with Spicy Ginger Garlic Sauce

Ingredients

  • Meatballs
  • 700g pork
  • 2 TBS finely chopped onion
  • 2 large cloves garlic, finely chopped
  • 1 tsp ginger finely chopped (I used purchased minced ginger)
  • ½ TBS sesame oil
  • salt & pepper
  • Ginger Garlic Sauce
  • 3 TBS sesame oil
  • 1 tsp minced garlic
  • 1 TBS minced ginger
  • 1½ TBS rice wine vinegar
  • 2 TBS honey
  • 1-2 TBS Chili with Garlic Sauce
  • ½ tsp cornflour
  • Coriander to garnish

Instructions

  1. For Meatballs:
  2. Combine all ingredients together and form balls.
  3. When ready to cook, preheat oven to 350 degrees.
  4. Use a small amount of olive oil (2-3 TBS or so) to fry the meatballs until nicely browned. Note: I used purchased pork mince and was Very Annoyed about how much water came out of them.   They were broiling rather than browning. Hmmmph.   Note to self, either buy better quality mince or make my own.
  5. Place meatballs on a baking sheet and bake another 10 minutes until cooked through.
  6. For Spicy Ginger-Garlic Sauce
  7. In a pan combine sesame oil, garlic and ginger and saute for 1-2 minutes until fragrant. Add in vinegar, honey and chili with garlic sauce and bring to a boil. Add in cornflour and whisk until combined and thickened. Taste & adjust. I am a sauce fiend and made double the amount of the sauce. Doubled all ingredients, except the sesame oil, used 5 TBS of sesame oil.   Definitely better amount of sauce when doubled – imho.
  8. Place meatballs in pan, coat with sauce, garnish with coriander leaves and serve. Oh Damn, no coriander in our garden tonight, so had to sub parsley. Coriander would definitey have been MUCH better.
  9. I boiled some beans and added them to the top of the meatballs when serving, and we also had saffron basmati.

IMG_2597 Just a pinch or so of saffron mixed into some warm water and then tipped into the bowl of the rice cooker.  Add a little butter, rice and water and be happy.IMG_2594

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