Thai clay Pot Ginger Chicken

Ingredients:

• 1 to 2 lbs. (0.8 kg) chicken drumsticks, thigh, or breast pieces (fat can be removed for a lower fat dish)
• 3-4 cups sliced shiitake or portabello mushrooms
• 2+1/2 cups good-tasting chicken stock
• 1/4 to 1/3 cup ginger, thinly sliced and cut into matchsticks
• 3 cloves garlic, finely chopped
• 2 tsp. dark soy sauce (available in Asian food stores)
• 1 Tbsp. regular soy sauce
• 1 Tbsp. fish sauce
• 1/3 tsp. shrimp paste (available by the jar in Asian food stores)
• 1 bay leaf
• 1 fresh red chili, minced, OR 1/2 to 3/4 tsp. dried crushed chili, to taste
• 1 tsp. palm sugar OR brown sugar
• 2-3 spring (green) onions, sliced

Method:


1. Place the chicken stock, ginger, garlic, both soy sauces, 
fish sauce, shrimp paste, bay leaf, chili and sugar in your slow cooker. Stir well to combine.
2. Add the chicken pieces, then top with the mushrooms. Note that the mushrooms may seem to be left 'high and dry' over the other ingredients - this is fine, as they will gradually cook down into the dish, reducing to a portion of their size.
3. Turn your slow cooker on high and cook for 3-4 hours, or until chicken and mushrooms are very tender. OR set it on low for a longer period. Slow cookers vary in their cooking times, so be sure to allow enough time for the best results.
4. Taste-test the sauce before serving. If not salty or flavorful enough, add up to 1 more Tbsp. fish sauce. If too salty for your taste (this will depend on the saltiness of your stock), add a squeeze of lime or lemon juice. More chili can be added for more heat.
5. Serve with rice, spooning plenty of the flavorful sauce over both. Be sure to include both mushrooms and ginger with each portion, and add a final topping of spring onion.