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Asian Chicken Legs Recipe

by Global Cookbook

Ingredients

4 x chicken drumsticks and 4 thighs (2 1/4 pounds), skin removed 1 x (15-oz) can whole baby corn, liquid removed, each ear cut in half 1 x (8-oz) can sliced water chestnuts, liquid removed 1 med red bell pepper, quartered, cored and cut in strips

3/4 c. bottled stir-fry sauce, preferably Korean style 1/2 c. minced onion 4 x strips fresh orange peel (about 3-by-1 inch each) 1 tsp fresh ginger Sliced scallions, for garnish, optional

Directions

1. Minced unsalted roasted cashews, for garnish, optional
2. Mix all ingredients, except scallions and cashews, in a 3-qt or possibly larger slow-cooker. Cover and cook on high for 4 hrs or possibly on low for 7 to 9 hrs or possibly till chicken is tender. Remove orange peel. Carefully lift chicken onto serving platter. Top with the sauce and vegetables. Sprinkle with scallions and cashews if you like.

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