TAMARI CHICKEN
(Serves 4-6)

20 UPPER SECTION CHICKEN WINGS OR 6-8 CHICKEN LEGS
(Skin adds flavor in cooking but may be remove before, if desired)

1/2 C. SOY SAUCE (I PREFERTAMARI OR YOMASA)

2 CUPS OF WATER

1/4 TSP. FRESH GINGER

2 MINCED CLOVES OF GARLIC

A FEW DROPS OF HOT CHILI OIL.

4 CHOPPED GREEN ONIONS

ENOUGH COOKED RICE FOR 4-6 SERVINGS.

 

 

PLACE EVERYTHING IN A CROCKPOT ON HIGH.

BRING TO A BOIL AND TURN TO LOW.

COOK 4 TO 5 HOURS.

SERVE OVER HOT RICE.

GARNISH WITH GREEN ONIONS

THIS DISH CAN BE PREPARED VERY SUCESSFULLY IN A PRESSURE COOKER. FOLLOW MANUFACTURER'S DIRECTIONS.