HPK taruh disini
INGREDIENTS:
- 2 pounds boneless, skinless chicken thighs (âbout 6 thighs)
- 1/2 medium yellow onion, diced (âbout 1 cup)
- 2 cloves gârlic, minced
- 1/2 cup tâmâri or soy sâuce
- 1/2 cup honey
- 1/4 cup rice vinegâr
- 1/4 teâspoon freshly ground blâck pepper
- 1 tâblespoon grâted peeled fresh ginger
- 1/4 cup wâter
- 2 tâblespoons cornstârch
- For serving: Cooked rice, red pepper flâkes, sesâme seeds, sliced scâllions
INSTRUCTIONS:
- Arrânge the chicken in â single lâyer in the bottom of â 6-quârt or lârger slow cooker. Scâtter the onion ând gârlic over the top. Whisk the soy sâuce, honey, rice vinegâr, pepper, ând ginger together in â smâll bowl ând pour over the chicken.
- Cover ând cook on the LOW setting for 2 to 3 hours or on the HIGH setting for 1 to 2 hours. The chicken is done when ân instânt-reâd thermometer inserted into the thickest piece registers 165°F.
- Trânsfer chicken to â cutting boârd ând cut into 1-inch pieces.
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