The first pot roast turned out to be delicious, but I really went simple. I didn't use any seasoning other than salt and pepper and now I'm ready to start kicking it up a notch....but slowly.
Today's recipe is for a Chinese Poached Chicken, which can be used for salads and summer rolls. I am going to alter a bit so I think it may be more like a South East Asian Poached Chicken. Ingredients to be stuffed inside the 5-lb. bird include:
1 bunch green onions
2-3 garlic cloves
1/2 cup cilantro stems
5 ginger slices
1 whole star anise
(my additions- lemongrass and bird chillies)
The chicken will sit in a broth of 1/4 cup light soy sauce, 3 TBL. vermouth, and 1/4 water.
Into the pot:
This will be my first time using the slow cooker when I'm not home. Thank goodness I won't have to sit around and wait for it to be done.
Looking forward to dinner tonight!
PS Already started hunting for a North Carolina Pulled Pork Sandwich recipe and think I'm going to try Emeril's this weekend. Very excited!
***Chicken Update- Chicken was great after shredding(prefer the roasted chicken texture for dark meat on bone). I made a thai vinaigrette for salads yesterday and tonight will use the broth(which is AMAZING) and shredded chicken breast for Pho!
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