We have been experimenting with new Asian flavors. First it was a teriyaki baked chicken. It was okay, but it needed a bit of a punch up in the flavor department.
Yesterday, I threw some onions, garlic, ginger, rice vinegar, bay, soy, sugar, and pepper in a crock pot with some skinless chicken thighs. Tonight, I pulled the meat off the bones, and heated it in some of the sauce. I served it with rice and stir-fried squash and sweet peppers. It looked like this:
It was tasty. We went back for seconds. But, it still needs a punch of flavor. I'm not sure what that would be. Mushrooms? Crispy fried shallots? Oyster sauce?