Tuesday, February 27, 2007

the chicken AND the egg

Last week at lunch a co-worker was eating some leftovers that looked very similar to my Bubble Tea lunch a few weeks ago. She said she had made it in her crock pot and gave me the recipe. Get ready, it's a doozy...some chicken, and 1/4 cup each of rice wine vinegar, soy sauce and sugar, and some hard boiled eggs. Oh! and some slivers of fresh ginger! I used 6 chicken thighs and 6 hard-boiled eggs in mine. Cooked it on low all day while we were at work...about 8 or 9 hours. Served it with some jasmine rice, shredded cabbage and beans sprouts. So easy! So tasty! Here's some photos:

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