I like using my crockpot in the summer because the whole house doesn't heat up. I've even heard of people setting their crockpot up outside for picnics or whatever, not to mention the people who bring them camping. And when you make something inspired by a southeast Asian country, well it isn't going to be "cold weather food", you know.
Vietnamese Roasted Chicken
4-6 chicken thighs (I actually squeezed 8 into my crock)
1.5 T soy sauce
1.5 T fish sauce (I used to have to get this at the Asian food market but now even Shop Rite carries it)
1.5 t white sugar
1/2 t black pepper
4 cloves chopped garlic
1 T canola oil
Combine sauce ingredients in a small bowl and then pour over chicken. Cook on low for 6 hrs or high for 3-4 hrs. My recommendation is to go with low and let it just simmer. I used skinless chicken thighs, the original recipe had thighs with skin which I think might be the better choice. Serve over white rice. I often substitute brown rice for white because its healthier and I like the flavor better but I think you do need to go with white here. I did the slow cooking white rice earlier in the day and then warmed up in the microwave for ultimate Asian style sticky rice.
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