KOREAN CHICKEN THIGHS IN THE CROCK POT ENJOY DAN:

          KOREAN CHICKEN THIGHS IN THE CROCK POT by CHEF DAN:

Serves 12 (FOR THE TREE FARM WORKERS)

FOR THE CHICKEN:

3 pounds potatoes peeled and cubed

4 carrots peeled and chopped into chunks

1-onion chopped

14- chicken thighs

12 cremini mushrooms halved

10 garlic cloves peeled and roughly chopped

1 thumb-size ginger peeled and chopped

2 dried chilies

SAUCE:

3-tablespoons Gochujang (Korean chili paste)

1/3-cup soy sauce

2 tablespoon EACH honey, mirin, and oyster sauce

1/4-cup red wine

1/4-teaspoon pepper

TO SERVE:

2 teaspoon sesame oil

5 scallions, bias sliced lengths into 1/2-inch pieces

3 tablespoons toasted sesame seeds

1 (12 Oz) package rice noodles

DIRECTIONS:

1.   Place rice noodles in hot water for 20 minutes, drain and set aside.

2.   Place chicken, vegetables, garlic ginger and chilies into crock-pot.

3.   Combine all sauce ingredients and pour over the ingredients in the crock-pot.

4.   Cook on low for 6 hours.

5.   1/2-hour before the end of cooking time.

6.   Slowly stir in the rice noodles.

7.   Just before serving, stir in the sesame oil.

8.   Sprinkle with scallions, toasted sesame seeds.

ENJOY DAN:                                                                            BON-APPETITE!!