This is a recipe from the Fall 2013 Publix Grape magazine. Since they do not publish these recipes but in the magazine, I post the recipes that appeal to me.
prep time20 Min
cook time4 Hr
methodSlow Cooker Crock Pot
2 1/2 lb
plum sauce, bottled (check asian section)
dry sherry, mirin, or seasoned rice vinegar
butter, room temperature
fresh ginger, grated
cilantro, fresh, chopped
sesame seeds, toasted
How To Make
Preheat oven to 375 degrees F. Line a 15X10X1 inch baking pan with foil; set aside. Cut off and discard tips of chicken wings. Cut wings at joints to make two pieces. Arrange wing pieces in a single layer in the prepared pan. Bake for 20 minutes.
In a 3 1/2 to 4-quart slow cooker combine plum sauce, soy sauce, sherry, butter and ginger. Add chicken pieces, stirring to coat with sauce.
Cover and cook on low heat setting for 3 to 4 hours or on high heat setting for 1 1/2 to 2 hours. Serve in the slow cooker on low heat setting, or transfer to a serving dish. Sprinkle with cilantro and sesame seeds just before serving. NOTE: sesame seeds can be toasted in a dry pan on medium low heat, stirring constantly until lightly browned; remove from pan.
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