Do you think “Myth Busters” is hiring? Because I’d really like a job at the Discovery Channel. And truth be told, I’ve been busting myths all my life. Just ask my mom. She’ll gladly recant the time I disproved that dimes aren’t edible. Or that time when I was seven and disproved that shaving your arms would look normal. That one was unfortunate.
Some things I’ve proven? That Barbie can pull off a pixie cut. That Bank of America doesn’t bluff on your bank statements. That was also unfortunate.
But maybe the one thing that I can prove to you, tonight, is that everything you simmer in a slow cooker is delicious. Vegetables absorb very last nuance of a sauce, meat becomes tender to the point of falling apart, flavors become so well blended that their richness enhances ten fold. This day-long dinner pays tribute to another country in my week of World Cup nation-themed meals: Korea. Chicken, peppers, potatoes, carrots, and onion steeped in a sauce created from soy sauce, hot chilis, sweet brown sugar, and zesty ginger. It’s sweet, savory, and very spicy. Boldly flavorful. And the best part? It could not be simpler.
Slow Cooked Korean Chicken (serves 4)
- 1 lb boneless, skinless chicken breast
- 1 bell pepper, sliced (any color)
- 2 carrots, sliced into 1/2″ thick spears
- 1 medium potato, peeled and chopped into 1″ pieces
- 1/2 large onion, chopped
- 2 cloves garlic, minced
- 1/2 cup soy sauce
- 2 TBSP brown sugar
- 2 TBSP grated fresh ginger
- 2 TBSP hot chili sauce
- 2 tsp sesame oil
Slice the chicken breasts into 1″ x 2″ thick strips. Scatter the pieces in the bottom of a slow cooker.
Cook on high for 6 hours. Serve with rice.
Now tell me: What myths have you disproved? What have you proved in the kitchen?