Ginger Chicken with Watercress

• 1 bunch scallions, chopped
• 1 3 -inch piece ginger, peeled and roughly chopped
• 1/2 jalapeno pepper (remove seeds for less heat)
• 2 tablespoons packed light or dark brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar (not seasoned)
• 1 plum tomato, halved
• Kosher salt
• 6 skinless, boneless chicken thighs (about 21/4 pounds), quartered
• 4 ounces shiitake mushrooms, stemmed and quartered
• 2 bunches watercress, tough stems removed
• White rice, for serving

1. Put all but 2 tablespoons of the scallions in a blender; add the ginger, jalapeno, brown sugar, fish sauce, soy sauce, vinegar, tomato and 1/4 teaspoon salt and blend until smooth.
2. Transfer to a 6-quart slow cooker.
3. Add the chicken and mushrooms to the slow cooker and stir to coat.
4. Cover and cook on low, 4 hours.
5. Roughly chop the watercress and stir into the slow cooker.
6. Serve the chicken and vegetables with rice; top with the reserved scallions.
7. Photograph by Christopher Testani

scallions, ginger, pepper, brown sugar, fish sauce, soy sauce, rice vinegar, tomato, kosher salt, skinless, shiitake mushrooms, bunches, white rice

Taken from www.foodnetwork.com/recipes/food-network-kitchens/ginger-chicken-with-watercress.html (may not work)