Crock Pot Soy Ginger Chicken - cooking recipe

Ingredients

1/2 cup soy sauce (can use light)
2 tablespoons dark brown sugar
5 garlic cloves, thinly sliced
2/3 cup fresh cilantro, chopped, plus sprigs for garnish
1 piece gingerroot, peeled and cut into thin strips (about 2 inches long)
5 scallions, thinly sliced on the diagonal (1 cup packed)
1 tablespoon balsamic vinegar
1 teaspoon ground coriander
1/4 teaspoon fresh ground pepper
4 skinless chicken drumsticks
4 skinless chicken thighs
2 medium carrots, peeled and thinly sliced crosswise
1 tablespoon cornstarch

Preparation

In a 5 quart slow cooker, stir together the soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper.
Add chicken and carrots and toss to coat.
Cover and cook on low until chicken is tender, about 6 hours.
Using a large spoon, skim off and discard any fat from surface of cooking liquid.
In a 2 cup glass measuring cup, whisk cornstarch with 1 tablespoon of water.
Ladle 1 cup cooking liquid into measuring cup;whisk to combine.
Pour into a small saucepan and bring to a boil; cook until thickened, about 1 minute.
With slow cooker turned off, stir in cornstarch mixture.
Serve chicken with white rice, if desired, garnishing with cilantro spring and chopped scallions.