This is a fabulous slow cooked chicken dish that is tasty, tangy and spicy, all at the same time! The original recipe came from an Australian Womens Weekly Cookbook and has been modified slightly.
Hints & Tips
- If you cannot get Chinese Rice Wine, use a dry sherry instead.
- DF.
- Category: Chicken, Dairy Free, Main Course
Ingredients
- 12 Pieces Chicken Thing Fillets
- 500 grams Baby Buk Choy, Chopped Coarsely
- 8 Long Red Chillies, Halved, Lengthways
- 1 tablespoon Five Spice Powder
- 5 Star Anise
- 8cm Piece of Ginger, Thinly Sliced
- 12 Cloves Garlic, Bruised
- 1/2 cup Firmly Packed Brown Sugar
- 1/2 cup Oyster Sauce
- 3/4 cup Light Soy Sauce
- 2 cups Chinese Rice Wine
- 1 Litre Chicken Stock
- 1 Litre water
- 1 cup Fresh Coriander, Chopped Coarsely
Instructions
- Rinse chicken pieces thoroughly under cold water. Pat dry with absorbent paper.
- Combine all ingredients EXCEPT for the buk choy together in a 4.5l slow cooker.
- Cook, covered, on low for 9 hours.
- Remove chicken and cover to keep warm.
- Strain broth through a sieve into a large bowl. Discard the solids.
- Return broth to cooker and add buk choy. Cook, covered for 5 - 10 minutes until tender.
- Serve chicken with buk choy, drizzled with broth and sprinkled with fresh coriander either with steamed fresh rice noodles or rice.
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