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Karen/NoCA

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I have a package of skinless chicken thighs I want to put in

by Karen/NoCA » Mon Dec 17, 2012 9:47 pm

slow cooker. I also want something Asian, that gets sort of caramelized, and gooey, maybe with hoisen sauce????? Don't know why I am craving that but I am, and since I am making an Asian Brown Basmati Rice tonight I will have this left over to go with the chicken tomorrow night. Any recipes?
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Jenise

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Re: I have a package of skinless chicken thighs I want to put in

by Jenise » Mon Dec 17, 2012 11:16 pm

How often do you use hoisin sauce, Karen? Me? Rarely. I like it but in my memory it's always very strong, like molasses strong, so I tend not to reach for it.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Karen/NoCA

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Re: I have a package of skinless chicken thighs I want to put in

by Karen/NoCA » Tue Dec 18, 2012 12:30 am

Hoisen is pungent, but I like it paired with Sriracha sauce. A little goes a long way. Most Asian condiments that I have are on the strong side. They keep forever in the fridge and I rarely have to buy. I seem to run out of Oyster, and Hoisen sauce the most.....maybe every other year or so. I don't keep track.
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Jeff Grossman/NYC

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Re: I have a package of skinless chicken thighs I want to put in

by Jeff Grossman/NYC » Tue Dec 18, 2012 12:11 pm

A local Chinese place makes dishes in a style called "red cooked" that may fulfill your yen :) for something dark and stewy. I always get it made with pork: the plate comes as nothing more than 3/4" cubes of pork shoulder and halved chestnuts simmered in a rich dark sauce. I don't have any recipe but perhaps Google can oblige?
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Paul Winalski

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Re: I have a package of skinless chicken thighs I want to put in

by Paul Winalski » Tue Dec 18, 2012 5:24 pm

I just posted a recipe for red-cooked chicken. It calls for skin-on pieces, but you can use skinless chicken thighs as well. You could do this also with pork shoulder (the traditional Chinese recipe uses fresh bacon) or with beef or lamb. Throw in a clove or two of garlic if using beef or lamb. You can add halved chestnuts; add them along with the soy sauce.

-Paul W.
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Jeff Grossman/NYC

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Re: I have a package of skinless chicken thighs I want to put in

by Jeff Grossman/NYC » Tue Dec 18, 2012 8:17 pm

Thanks, Paul. Now that you say it, those pork pieces are fattier than shoulder would be... must be some kind of belly.
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Bill Spohn

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Re: I have a package of skinless chicken thighs I want to put in

by Bill Spohn » Sat Dec 22, 2012 10:09 pm

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Karen/NoCA

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Re: I have a package of skinless chicken thighs I want to put in

by Karen/NoCA » Sun Dec 23, 2012 12:39 am



Hey, thanks, exactly what I was looking for...I still have that package of thighs,, have the recipe picked out too. :)
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Bill Spohn

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Re: I have a package of skinless chicken thighs I want to put in

by Bill Spohn » Sun Dec 23, 2012 11:25 am

Yeah, Epicurious is a great resource as you can search on ingredients. The notes people post also give you an idea if it is a good recipe or a loser, as well as how some have turned a loser into a good one with a change in ingredients.
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Carl Eppig

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Re: I have a package of skinless chicken thighs I want to put in

by Carl Eppig » Tue Dec 25, 2012 1:31 pm

CHERYL KEERY’S CHICKEN FOR A CROWD: Crock pot recipe.

16 Skinless, boneless chicken thighs cut in half
1 8 oz Can tomato sauce
½ C Soy sauce
¼ C Packed brown sugar
1 tsp Minced garlic
1 tsp Cumin
½ tsp Jabola pepper sauce or cayenne
1 tsp Adobo seasoning
3 T Cornstarch
¼ C Water

In a small bowl, combine tomato sauce, soy sauce, brown sugar, garlic, seasonings. Put chicken pieces in crock pot and cover with sauce. Cook on low for 5 hours. Remove chicken and strain cooking juices into small sauce pan. Combine cornstarch and water, and add to cooking juices. Bring to boil, stirring until thick. Put chicken back in pot and cover with sauce. Keep warm or refrigerate over night and warm back up.
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GeoCWeyer

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Re: I have a package of skinless chicken thighs I want to put in

by GeoCWeyer » Fri Dec 28, 2012 7:16 pm

Think about poaching it in chicken stock first. It really would intensify the chicken flavors. Then proceed on with the saucing.
I love the life I live and live the life I love*, and as Mark Twain said, " Always do well it will gratify the few and astonish the rest".

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