Crockpot Looed Chicken
Traditionally looing is done on the stove, but this makes a terrific crockpot recipe.
1 cut-up broiler-fryer (about 3 1/2 pounds), 4 or 5 chicken quarters, or 4 or 5 boneless, skinless chicken breasts 1 batch Looing Sauce (Recipe below) Scallions, sliced Toasted sesame oil
Put your chicken in your crockpot, pour the looing sauce over it, cover the crockpot, set it to Low and forget about it for 8 to 9 hours. At dinnertime, remove the chicken from the looing sauce, put each piece on a serving plate, scatter a few sliced scallions over each serving, and top with a few drops of toasted sesame oil.
Yield: 4 or 5 servings. The looing sauce adds no more than a gram or so of carbohydrates and no fiber, and each 4 ounces of meat will have 28 grams of protein.
This is a Chinese sauce for red cooking. You stew things in it, and it imparts a wonderful flavor to just about any sort of meat.
2 cups soy sauce 1 star anise (See tip) 1/2 cup dry sherry (the cheap stuff is fine) 4 tablespoons Splenda 1 tablespoon grated fresh ginger 4 cups water
TIP: Star anise is available in Oriental markets. It actually does look like a star, and it's essential to the recipe. Don't try to substitute regular anise.
Combine the ingredients well and use the mixture to stew things in. After using Looing Sauce, you can strain it and refrigerate or freeze it to use again, if you like.
Yield: 6 1/2 cups of looing sauce, or plenty to submerge your food in. In the whole batch there are about 50 grams of usable carbohydrates, but only a very small amount of that is transferred to the foods you stew in it