soy-ginger chicken

our kitchen is under construction so i have been trying out slow cooker recipes.  the whole family really enjoyed this one.  and, for the record--if you can't seem to find the cornstarch you packed and you don't have access to a cook top, mixing flour and water together for the last step and then heating it in the microwave works fabulously!

p.s.  i wanted more carrots.  i'll use 4 or 5 next time.

from delish.com

 ingredients

• 1/3 cup(s) soy sauce
• 2 tablespoon(s) dark-brown sugar
• 5 clove(s) garlic, thinly sliced
• 2/3 cup(s) fresh cilantro, chopped, plus sprigs for garnish
• 1 piece(s) (about 2 inches long) fresh ginger, peeled and cut into thin strips
• 5  scallions, thinly sliced on the diagonal (1 cup packed)
• 1 tablespoon(s) balsamic vinegar
• 1 teaspoon(s) ground coriander
• 1/2 teaspoon(s) ground pepper
• 4  chicken drumsticks and 4 thighs (about 2 1/2 pounds total), skin removed
• 2  carrots, thinly sliced crosswise
• 1 tablespoon(s) cornstarch
• Cooked white rice, (for serving)

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directions

1. In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; 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.
2. In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon 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, and garnish with cilantro sprigs and remaining 1/2 cup scallions.