Ginger Chicken with Watercress

Name: Ginger Chicken with Watercress
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT4H0M0.000S
Total time: P0Y0M0DT4H10M0.000S
Yield: 4 to 6 servings
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

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Level: Easy
Total: 4 hr 10 min

Prep: 10 min
Cook: 4 hr

Yield: 4 to 6 servings

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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

Courtesy of Food Network Magazine