Thursday, December 29, 2011

Simmered Chicken

1 whole chicken
1 T oil
1/3 C soy sauce
1/3 C dark brown sugar (packed)
1/2 C ketchup
1/4 C apple juice
1/2 t crushed red pepper
3 cloves garlic (smashed, diced)
2 green onions (sliced)
2 T cornstarch
1 T water
2 t toasted sesame seeds

This may be cooked with or without the chicken skin. I remove poultry skin any time I can get away with it.
Remove chicken skin (optional)
Heat oil to almost smoking in a large heavy bottomed skillet. Brown chicken on all sides.
Mix together soy, sugar, water, ketchup, apple juice, red pepper, green onion and garlic.
Place chicken in a dutch oven or roasting pan with a lid. Try to use something that the bird fits nicely into without a lot of room, this way it simmers in the marinade and gives a great flavor through all of the meat.
You can also cook on low in the crock pot, comes out great either way.
Pour marinade over chicken, cover and cook.
When done, transfer chicken to a platter, tent with foil and let rest for 10 mins or so. Meanwhile, mix the 2 T cornstarch and 1 T water. Pour pan juices into a saucepan, add the cornstarch/water. Cook over meduim heat until thickens a bit and if bubbly. Add the sesame seeds. Serve with the chicken as a sauce.

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