I love my slow cooker so much. So much, much much! If you don’t have one, you’re seriously missing out. Coming home to dinner ready and smelling up your kitchen with it’s delicious aroma is incredibly awesome. It’s Monday and busy at work right now, so I thought that making it a slow cooker night was a good call. I’ve also made a resolution to start actually making the items on my Food Pinterest Board, and after perusing for a bit I decided on this tasty-sounding dish. It was super simple, especially paired with some easy cauliflower rice and broiled zucchini. I used lemongrass paste instead of the fresh stuff, and also got to use Chinese 5 Spice for the first time and am in LOVE! It smells magical.
10 drumsticks, skin removed
1 thick stalk fresh lemongrass, papery outer skins and rough bottom removed, trimmed to the bottom 5 inches
4 cloves garlic, minced
1 thumb-size piece of ginger, microplaned
1 cup coconut milk
2 tablespoons Red Boat fish sauce
3 tablespoons coconut aminos
1 teaspoon five spice powder
1 large onion, thinly sliced
¼ cup fresh cilantro, chopped
Freshly ground pepper
Combine lemongrass, garlic, ginger, coconut milk, fish sauce, coconut aminos, and five-spice powder into a blender or food processor and blitz until a smooth sauce forms.
Put the chicken drumsticks into a large bowl and season with salt and pepper. Pour on the marinade and mix well.
Dump the sliced onions into the bottom of the slow cooker and put the drumsticks and marinade on top.
Set the slow cooker on LOW and cook it for about 4-5 hours.
When it is finished cooking, taste for seasoning and adjust with a few splashes of fish sauce, a dash of salt, or a grind or two of black pepper. (At this point, you can store the finished dish in the fridge for up to 2 days).
Garnish with freshly chopped cilantro and/or scallions.
Serves 4-6 people