Slow Cooker Chicken with Ginger and Watercress
Votes: 1
Time: 4 hours 10 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 655, total fat 46 G., saturated fats 13 G., proteins 48 G., carbohydrates 9 G., fiber 2 G., cholesterol 272 mg, sodium 1164 mg, sugar 4 G.
Calories 655, total fat 46 G., saturated fats 13 G., proteins 48 G., carbohydrates 9 G., fiber 2 G., cholesterol 272 mg, sodium 1164 mg, sugar 4 G.
Chicken thighs are simmered with shiitake mushrooms in a sweet and spicy sauce with green onions, ginger, chili pepper, tomatoes, and brown sugar until tender and the sauce thickens. A few minutes before the end of cooking, stir in chopped watercress. Its bitterness adds an even richer flavor, creating a wonderful Asian-inspired dish. Serve with rice to soak up the delicious sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 bunch green onions, chopped
- 7 cm ginger root, peeled and coarsely chopped
- Half a jalapeño (remove seeds to reduce heat)
- 2 tablespoons firmly packed brown sugar (light or dark)
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp. l. rice vinegar (no additives)
- 1 plum tomato, halved
- 6 skinless, boneless chicken thighs (about 1 kg), cut into 4 pieces
- 110 g shiitake mushrooms, stems removed, caps quartered
- 2 bunches watercress, tough ends trimmed
- White rice, for serving
We recommend
Recipes with similar ingredients: chicken thighs, ginger root, watercress, fish sauce, plum tomatoes, shiitake mushrooms
Cooking the dish according to the recipe:
- Place almost all of the green onions (reserving 2 tablespoons) in a blender; add the ginger, jalapeño, brown sugar, fish sauce, soy sauce, vinegar, tomatoes, 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 with the sauce. Cover and cook on low for 4 hours.
- Coarsely chop the watercress and add it to the slow cooker, stirring. Serve the chicken and mushrooms over rice, garnished with the remaining green onions.
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