Thursday, July 05, 2007
Sometimes It Is That Easy
Several years ago a co-worker showed up in the break room with a slow cooker filled with the most delicious pork ribs I've ever had.
"How did you do this?" I gasped.
"It's really easy," she confided. "The sauce is equal parts soy sauce, sugar and water. Oh, and you need a lot of garlic. A lot of garlic. You can do it with chicken, too."
"Hmm," I responded. Soy sauce, sugar, and water? The garlic I could get behind, but the rest of the recipe sounded too good to be true. I filed it away in memory, vaguely meaning to try it. I never got around to it until this year's Fourth of July, when I realized that I had some chicken breasts dying of freezer burn that I had to use up. The garlic - nice, fresh, and plump - was on sale in the local grocer's. Soy sauce and sugar - not a problem, I've always got those. What better time to give this "recipe" a try?
I thawed and skinned the chicken (should be on the bone for this recipe), mixed together equal proportions of the three ingredients - you should have enough to cover the chicken - and chopped up several cloves of garlic and chucked them in. I could not make up my mind as to the proper temp for the slow cooker... low or high? I temporized by alternating between the two settings.
It worked. I still can't believe it, but it worked. One caveat: despite anything you may have heard to the contrary, it IS possible to overcook chicken in the slow cooker - but perhaps I should have left it on "Low." Be that as it may, it is delicious. It fell off the bone when I looked at it and the remainder is currently sitting in the fridge for tomorrow (and perhaps the next day, if I'm not greedy). Goes well with rice. Give it a try, you won't regret it. Especially if you have freezer burned chicken... as long as you have enough marinade to cover. It will turn out nicely.