Soy Ginger Chicken

From MarthaStewart.com

Serves: 4
Prep Time: 30 minutes
Total Time: 6 hours 30 minutes

1/3 C soy sauce
2 Tbsp dark-brown sugar
5 garlic cloves, thinly sliced
2/3 C fresh cilandro, chopped, plus sprigs for garnish
1 piece fresh ginger (about 2 inches long), peeled & cut into thin strips
5 scallions, thinly sliced on the diagonal (1 C packed)
1 Tbsp balsamic vinegar
1 tsp ground coriander
1/2 tsp ground pepper
4 chicken drumstick & thighs (about 2 1/2 lbs total), skin removed
2 medium carrots, thinly sliced crosswise
1 Tbsp corstarch
cooked white rice, for serving

1. In the slow cooker: In a 5-6 quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender. About 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.

2. In a 2-cup glass measuring cup, whisk cornstarch with 1 Tbsp water. Ladle 1 Cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice and garnish with cilantro sprigs and remaining 1/2 c scallions.

Note: to make in an oven: preheat oven to 350 degrees. Follow step 1, using a 5-quart Dutch oven or heavy pot with a tight fitting lid instead of the slow cooker. Add 1 Cup water and ocver. Transfer to oven. Cook until chicken is tender about 1 1/2 hours. Proceed to step 2.