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Receta Slow Cooked Chinese Chicken Stew
by Global Cookbook

Slow Cooked Chinese Chicken Stew
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  Raciónes: 6

Ingredientes

  • 1 lb chicken thighs -- boneless, skinless
  • 1 tsp Chinese five-spice pwdr
  • 1/2 tsp red pepper flakes
  • 1 Tbsp. vegetable oil
  • 1 x onion -- coarsely minced
  • 8 ounce fresh mushrooms -- sliced
  • 2 x cloves garlic -- chopped
  • 1 x (14 1/2 ounce) can chicken broth -- divided
  • 1 Tbsp. cornstarch
  • 1 x red bell pepper -- cut into 3/4 inch pcs
  • 2 Tbsp. soy sauce
  • 1 Tbsp. sesame oil
  • 2 x green onions -- cut into 1/2 inch pcs
  • 3 c. warm cooked rice -- optional

Direcciones

  1. Toss chicken with five-spice pwdr in small bowl. Season with red pepper flakes. Heat oil in large skillet. Add in onion and chicken; cook and stir about 5 min or possibly till chicken is browned. Add in mushrooms and garlic; cook and stir till chicken is no longer pink. Combine 1/4 c. broth and cornstarch in small bowl; set aside. Place cooked chicken mix, remaining broth, bell pepper, and soy sauce in slow cooker. Cover and cook on low 3 1/2 hrs or possibly till peppers are tender. Stir in cornstarch mix, sesame oil, and green onions. Cook 30 to 45 min or possibly till juices have thickened. Ladle into soup bowls; scoop 1/2 c. rice into each bowl if you like.
  2. Yield: about 6 servings.