Ginger Chicken with Watercress

Total Time:
4 hr 10 min
Prep:
10 min
Cook:
4 hr

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 bunch scallions, chopped
  • 1 3 -inch piece ginger, peeled and roughly chopped
  • 1/2 jalapeno pepper (remove seeds for less heat)
  • 2 tablespoons packed light or dark brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar (not seasoned)
  • 1 plum tomato, halved
  • Kosher salt
  • 6 skinless, boneless chicken thighs (about 21/4 pounds), quartered
  • 4 ounces shiitake mushrooms, stemmed and quartered
  • 2 bunches watercress, tough stems removed
  • White rice, for serving
Directions

Put all but 2 tablespoons of the scallions in a blender; add the ginger, jalapeno, brown sugar, fish sauce, soy sauce, vinegar, tomato and 1/4 teaspoon salt and blend until smooth. Transfer to a 6-quart slow cooker.

Add the chicken and mushrooms to the slow cooker and stir to coat. Cover and cook on low, 4 hours.

Roughly chop the watercress and stir into the slow cooker. Serve the chicken and vegetables with rice; top with the reserved scallions.

Photograph by Christopher Testani


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    This recipe is featured in:

    Slow-Cooker Meals