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Slow Cooker Chicken Gohan Stew

by on April 8, 2010 in Main Courses, Slow Cooker April 8, 2010 Main CoursesSlow Cooker
See post on fujimama’s site!
3.50 Mitt(s) 4 Rating(s)4 votes, average: 3.50 out of 54 votes, average: 3.50 out of 54 votes, average: 3.50 out of 54 votes, average: 3.50 out of 54 votes, average: 3.50 out of 5

Prep:

Cook:

Level: Easy

System:

7

Description

A thick and comforting chicken stew made in the slow cooker, made up of shredded chicken, rice, ginger, peas and carrots. It’s what might happen if chicken noodle soup took a little trip to Japan and had a layover in Mexico on the way home. Rice (rice is “gohan” in Japanese) replaces the noodles and helps to thicken the stew.

Ingredients

  • 3 pounds Boneless, Skinless Chicken Breasts
  • 1 piece Fresh Ginger, About 4-inches, Peeled And Thinly Sliced
  • 6 cups Chicken Broth
  • 5 ounces, weight Frozen Green Peas, Defrosted
  • 5 ounces, weight Carrots, Peeled And Cut Into Thin Matchsticks
  • ¾ cups Japanese Rice (sometimes Called Medium Grain, Sushi, Or Calrose Rice)
  • 3 Tablespoons Soy Sauce
  • 2 whole Limes, Juiced

Preparation

1. Cut the chicken breasts in half (or thirds if the breasts are large) so that the pieces are about the same size as chicken thighs. Place the pieces in a 4- to 6-quart slow cooker, along with the sliced ginger. Pour the chicken broth into the slow cooker. Place the lid on the cooker and cook on a low-heat setting for 3 1/2 – 4 1/2 hours, until the chicken is tender.

2. Stir in the rice, peas, and carrots and replace the lid. Continue to cook on the low-heat setting for 40 to 50 minutes more until the rice is tender.

3. Shred the chicken using two forks and then return it to the slow cooker. Stir in the soy sauce and lime juice and add salt and pepper as needed. Served garnished with thinly sliced scallions and shichimi togarashi (Japanese 7-spice), if desired.

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4 Reviews

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heidimay18 on 11.3.2012

My family all really loved this soup. The flavor of the ginger and lime was really yummy and different than anything else I’ve had. I used calrose rice and it was done after 45-50 min.

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Sex, Food, and Rock & Roll on 10.28.2010

While this was tasty, I have to agree that the flavor was pretty much just ginger and chicken. I used homemade chicken stock which helped with the flavor, but if I make it again I’ll cut back on the ginger and add more lime and maybe some garlic.

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kender3 on 6.19.2010

This was ok, and I had no trouble with the rice as the first reviewer did, but no one was terribly excited about it. The flavors didn’t have much nuance–it was pretty much all ginger and all chicken. Perhaps some more lime would have helped, but I probably won’t be trying this one again.

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whoistracy on 5.19.2010

Made this for dinner last night- it was delicious! Loved the ginger. I put my crockpot on HIGH when I added the rice and after 1.5 hours the rice still wasn’t cooked. I used jasmine rice so maybe that’s why? It took 2 full hours on high to cook the rice. Next time I will try regular rice or pre-cook the rice a bit. Otherwise this was excellent!

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