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Coconut ginger chicken
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Coconut Ginger Chicken

Simple coconut ginger chicken made in the crock pot.
Prep Time30 minutes
Cook Time8 hours
Course: Main Course
Cuisine: Vietnamese
Servings: 4

Equipment

  • 1 Crock pot

Ingredients

Ingredients for the chicken marinade:

  • 3 tsp ginger powder or freshly grated ginger
  • 3 cloves freshly chopped garlic
  • 1 tsp brown sugar
  • 1 tbsp fish sauce I used the Red Boat brand
  • ½ cup coconut milk I used the Thai Kitchen brand
  • ¼ cup vegetable oil
  • ½ tsp pepper
  • ½ tsp salt
  • 2 pounds chicken thighs I used boneless, skinless but you can use bone in, skin on if you prefer
  • 1 tbsp garlic chili sauce
  • 6 medium carrots, peeled and cut into 1.5 inches optional

Ingredients for coconut rice:

  • ½ cup coconut milk
  • 2 cups Jasmine rice
  • water

Instructions

Instructions for the coconut ginger chicken:

  • Combine all the ingredients for the marinade except for the chicken thighs in a bowl. Mix well to combine. I like to give the marinade a taste at this time and adjust the seasonings accordingly if needed.
  • Line the crock pot with the crock pot liner.
  • If using carrots, add the carrots on the bottom of the crock pot.
  • Put the chicken thighs in the crock pot (I like to fold the chicken thighs up...like how it arrived in the package. This way it'll look nice after it's done cooking) then add the marinade on top.
  • Using a gloved hand, gently mix the chicken and marinade so that all the chicken thighs are coated with the marinade.
  • Close the crock pot lid and turn it on low to cook for 8 hours.

Instructions for the coconut rice:

  • Put the desired amount of rice into the rice cooker.
  • Add water to the rice to rinse the rice.
    Rinsing of the rice.
  • Discard the water & repeat this 2 more times.
    Rinsing the rice with water.
  • After the rice has been rinsed. Gently tap the rice cooker and make sure all the rice is evenly spread out on the bottom of the rice cooker.
    Uncooked Jasmine rice in rice cooker.
  • Add ¼ inch. of water to the rice. I use my index finger to measure the amount of water.
    1/4 inch measuring technique for making perfect jasmine rice.
  • Now that the right amount of water is added, stir in ½ cup of coconut milk.
  • Make sure the rice is leveled and evenly spread out on the rice cooker. Then close the lid and turn the rice cooker on.
  • Let the rice cook until it's done. Once the rice goes from "cook" to "warm", leave the lid closed for another 5 minutes. After the 5 minutes, give the rice a stir & serve.