Friday, February 23, 2007

Kowloon Chicken


3 to 3-1/2 lbs. chicken pieces
1 tsp. grated gingerroot
1 clove garlic, minced
1 cup chicken broth
1/4 tsp. salt
1/8 tsp. pepper
1 mango, peeled and diced
1 (4-oz.) can sliced water chestnuts, drained
4 green onions, diagonally sliced
1/4 cup cornstarch
1/4 cup soy sauce
cooked rice or noodles

Place chicken in cooker. ( I like to brown mine in a little oil first)
In a small bowl, combine gingerroot, garlic, broth, salt, and pepper. pour over chicken.
Cover and cook on low 41/2 - 5 hours, or until chicken is tender.
Turn control to high. Add mango, water chestnuts, and green onions.
In a small bowl, dissolve cornstarch in soy sauce; stir into cooking juices. Cover and cook on high 15-20 minutes or until slightly thickened.
Serve over rice or noodles.


1 comment:

SeaBird said...

Sounds delicious - this is definitely one I'd like to try! (I came here from the slow cooker carnival)