Asian Chicken in a Crockpot

Okay, i have been promising to give this recipe to a friend for what seems like forever. Well, today is the day. All i can say about this is that it makes a lot of food. I have two teen boys and there is usually enough for two meals. Don't sweat it though, the leftovers keep like spaghetti and it freezes and reheats just fine. If you try it, leave me a comment and let me know what your experience was like. One other thing, if you want to make a smaller batch, you should be able to half the recipe with no problems. Remember, when it comes to flavor it's what you like not what i like that counts. So, go forth and Asian Chicken till you are blue in the face.

Until next time, Provecho, Dave

Asian Chicken in a Crockpot

about 4 Lbs of Chicken, 12oz jar of Teriyaki Baste and Glaze, 20oz Can of chunk Pineapple, 3T Garlic Chili Sauce, 1T Sriracha (Rooster Blood) hot sauce, 1T Sesame Oil, 5T Lite Soy Sauce, 1T Garlic Powder, A good Finger of Fresh Ginger, 1/2 a Medium Onion roughly chopped, 1/2 oz Toasted Sesame Seeds, 4T Jelly or Jam*, 2T Roux**

Peel the Ginger Root and cut a section out of the middle equal to about 2/3 of your finger of ginger. Rough chop the ends and julienne the center piece (cut like little match sticks). Drain the pineapple and reserve the juice. I make this in the crock pot, but i guess you could make it in a dutch oven or other large pot. Empty the contents of the Teriyaki Baste and Glaze in the crock pot. Swirl just enough water in the bottle to get most of what is clinging to the sides. In a blender combine, the rough chopped ginger, 1/3 of the chunk pineapple and its juice, chili sauce, Sriracha, Sesame oil, Soy Sauce, Garlic powder, 1/2 the Sesame seeds, Jam, and Roux and blend until foamy and pretty smooth. Add to crock pot and stir together well. Add chicken to crock pot by pushing each piece down into the sauce until you have it all in or full. You should still have the reserved 2/3 julienne ginger, 2/3 of the pineapple chunks, and 1/2 of the sesame seeds. Cover these and put in the refrigerator. Cook on high till internal temp is at least 180F. I generally put this on in the morning and it's done when i'm ready in the evening. Fifteen minutes or so before serving, add in the reserved Ginger and Pineapple. Serve over rice or noodles and sprinkle with sesame seeds. Makes quite a lot of food.

*Jam note: use most any of the lighter colored or citrusy(citrusie, citrus-ish) jams or jellies, apricot, plum, even marmalade, but stay away from strawberry and grape YIKES!!!

**Roux: mix equal parts of flour and oil in a skillet and brown the mixture on medium heat. This takes a little while, but don't rush it. If you don't want the hassle just add plain flour to the mix when it's cold, but then again it's only in here to give the sauce a little more body.

Well there it is. More often than not, i'll make this up in my crock pot the day before and throw the whole thing in the refrigerator. The next morning i'll pull it out and turn it on. It sounds like a lot of hassle, but it really isn't. Just remember to throw the reserved pineapple and ginger in before you cook your rice or noodles and then everything will be ready together.

If you have a problem or don't understand something let me know. Please, do comment if you give it a whirl and let me know how it turned out. Hell, leave me a comment if you don't or if there is a different recipe you are looking for.

You guys be good and enjoy, Dave