Asian Crockpot Chicken Stew

Name: Asian Crockpot Chicken Stew
Yield: 4
Ingredients: 4 dried shitake mushrooms, soaked in 1 cup hot water for 2 hours, optional; 1 pound boneless chicken thighs, cut into 1" chunks; One 1" piece fresh ginger, peeled, minced; 2 garlic cloves, minced; 1 onion or 2 leeks, chopped; 4 carrots, cut into 1/2" pieces; 3 medium potatoes, cut into 1/2" thick chunks; 3 tablespoons soy sauce (gluten-free); 2 teaspoons sesame oil; 1 tablespoon rice wine; 2 teaspoons Korean red pepper flakes (or substitute a few dashes of cayenne pepper); 1/2 cup mushroom soaking liquid, strained; 1 scallion, minced, for garnish

Asian Crockpot Chicken Stew was pinched from <a href="http://jeanetteshealthyliving.com/2012/09/asian-chicken-stew-in-a-crockpot.html" target="_blank">jeanetteshealthyliving.com.</a>

"Here's a trick for soaking the shitake mushrooms - put mushrooms and water in a bowl; place a folded paper towel on top of mushrooms and let it get soaked with the water. The wet towel will keep the mushrooms weighed down. You can also soak the mushrooms overnight and store them in the refrigerator after they are rehydrated...."

INGREDIENTS

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4 dried shitake mushrooms, soaked in 1 cup hot water for 2 hours, optional

•

1 pound boneless chicken thighs, cut into 1" chunks

•

One 1" piece fresh ginger, peeled, minced

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2 garlic cloves, minced

•

1 onion or 2 leeks, chopped

•

4 carrots, cut into 1/2" pieces

•

3 medium potatoes, cut into 1/2" thick chunks

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3 tablespoons soy sauce (gluten-free)

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2 teaspoons sesame oil

•

1 tablespoon rice wine

•

2 teaspoons Korean red pepper flakes (or substitute a few dashes of cayenne pepper)

•

1/2 cup mushroom soaking liquid, strained

•

1 scallion, minced, for garnish

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