Slow Cooker Soy-Ginger Chicken

Ingredients

• 0.3 cup soya sauce 
• 2 tablespoons brown sugar 
• 2 tablespoons brown sugar 
• 5  garlic clove thinly sliced
• 0.7 cup cilantro leaves fresh chopped for garnish
• 1 piece ginger fresh peeled cut into thin strips ( 2 inches long)
• 1 cup spring onion packed thinly sliced
• 1 tablespoon balsamic vinegar 
• 1 teaspoon ground coriander 
• 0.5 teaspoon pepper 
• 4  squirrels skinless ()
• 1 tablespoon cornstarch 
• 2 medium carrots thinly sliced
• 1 serving rice white cooked for serving
• 1 serving rice white cooked for serving
• 1 serving rice white cooked for serving

Equipment

• sauce pan
• ladle
• whisk
• measuring cup
• slow cooker

Directions

1. In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper.
2. 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.
3. In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine.
4. 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.
5. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.