Crockpot Chinese Chicken

Notes: Serve with stirfried veggies (e.g. peapods, Chinese broccoli, and water chestnuts).

Ingredients

1 stalk celery, diced

1/4 cup fresh ginger root

5-6 green chives

4-5 lb. roasting chicken (must fit in crockpot)

4 Tbsp. soy sauce

2 Tbsp. Chinese five spice powder

1/2 tsp. black pepper

Mise en Place

1. Place trivet or steamer basket in large crockpot.

2. Dice celery.

3. Microplane/zest the ginger.

4. Wash/chop the chives.

5. Pat chicken dry with paper towels.

6. In a small bowl, combine soy sauce, five spice powder, and pepper.

Directions

1. Mix celery, ginger, and chives and place inside chicken.

2. Brush liquid mixture over all sides of chicken. Place chicken on trivet inside crockpot.

3. Cover crockpot and cook on High for 3-4 hours; lower heat to Low for remainder of cooking time (another 3-4 hours), until juices run clear when pricked with a fork.

4. 20 minutes before ready to serve, start making white rice.

5. 5 min. before serving, remove chicken to plate and carve into parts.

6. Mix vegetables and sauce with cooked rice.