5 carrots, cut into chunks
1/4 cup minced ginger root
1 large onion, chopped
4-5 lb. roasting chicken, cut into pieces
2 Tbsp. soy sauce
2 tsp. Chinese five spice powder
1/4 tsp. pepper
Place trivet or steamer basket in 4-5 quart crockpot. Place carrots, gingerroot, and onions in crockpot.
In small bowl, combine soy sauce, five spice powder, and pepper to make a paste. Rub this mixture over the chicken. Place chicken on top of vegetables in crockpot. Cover crockpot and cook on LOW for 6-7 hours, until chicken is tender and juices run clear when pricked with fork and internal temperature of the white meat registers 160 degrees F.
Source: About
1/4 cup minced ginger root
1 large onion, chopped
4-5 lb. roasting chicken, cut into pieces
2 Tbsp. soy sauce
2 tsp. Chinese five spice powder
1/4 tsp. pepper
Place trivet or steamer basket in 4-5 quart crockpot. Place carrots, gingerroot, and onions in crockpot.
In small bowl, combine soy sauce, five spice powder, and pepper to make a paste. Rub this mixture over the chicken. Place chicken on top of vegetables in crockpot. Cover crockpot and cook on LOW for 6-7 hours, until chicken is tender and juices run clear when pricked with fork and internal temperature of the white meat registers 160 degrees F.
Source: About
