3 pounds chicken breast halves without skin
1 1/4 inch piece fresh ginger root, peeled and finely chopped
2 large cloves garlic, minced
1/2 cup soy sauce
1/2 cup honey
3 tablespoons dry sherry
2 tablespoons cornstarch
Mix ginger, garlic, soysauce, honey, and sherry in a small bowl. Dip each piece of chicken into sauce; place chicken in crockpot and pour remaining sauce over it. Cover and cook on low. Chicken should be ready in about 6 hours. Remove chicken to warm serving dish. Pour juices into skillet. Blend cornstarch with a little of the cooled sauce, then whisk into skillet. Cook over low heat until thickened. Pour a little sauce over chicken, and pass remainder in a gravy boat.
Chinese Index | Recipe Index | Home