Wednesday, November 30, 2011

No-Peeking Peking Chicken

Here's a slow-cooker chicken recipe that is very reminiscent of Peking Duck. Serve with white rice for an easy, elegant, Asian dinner.

No-Peeking Peking Chicken


8 bone-in chicken thighs (about 4 lbs.), skin discarded
Salt and pepper
3/4 cup chopped scallions (about 6)
4 cloves garlic, chopped
1/4 cup soy sauce
3 tbsp. honey
1 tbsp. grated fresh ginger
1/4 tsp. sesame oil
1/4 cup chopped scallions (about 2)


Season the chicken with salt and pepper and place in a greased 6- to 7-qt. slow cooker.

In a small bowl, combine 3/4 cup scallions, the garlic, soy sauce, honey, ginger and sesame oil. Pour the mixture over the chicken, cover and cook on low heat until the chicken is tender and an instant-read thermometer inserted into a thigh away from the bone reads 165°, about 4 hours. Serve with the pan juices, sprinkled with 1/4 cup scallions.

Recipe and picture are the property of Rachel Ray Magazine and can be viewed on their website at:

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