Spicy Chinese Chicken (Slow Cooker)
Prepare this Chinese-inspired chicken in a large slow cooker for a tender result. The key is using dark soy sauce for a richer flavour in the braising liquid, though a mix of regular soy and molasses works as a substitute. Bone-in, skinless chicken pieces are cooked until the juices run clear, then coated in a glossy sauce thickened with cornstarch and spiked with fresh chilli. Serve it all over hot, fluffy rice for a complete meal.
Ingredients
- 3/4 cup chicken stock
- 1/4 cup soy sauce, dark
- 3 tablespoons rice vinegar
- 2 teaspoons brown sugar, packed
- 4 green onions, white and green parts, cut into 2 pieces
- 4 garlic cloves, minced
- 1 tablespoon gingerroot, minced
- 1 teaspoon cracked black peppercorns
- 3 lbs chicken pieces, bone in, skinless
- 1 chili pepper, finely chopped
- 3 tablespoons cornstarch, dissolved in 2 tbsp water
- rice, hot, cooked
Method
- Mix the chicken stock, soy sauce, rice vinegar and brown sugar together in a bowl until the sugar dissolves completely.
- Stir the green onions, garlic, gingerroot and peppercorns into the liquid mixture.
- Place the chicken pieces in the base of the slow cooker stoneware and pour the prepared sauce over them.
- Put the lid on the cooker and cook on a low setting for 5 to 6 hours or on a high setting for 2 ½ to 3 hours, until the chicken is cooked through with clear juices.
- Use a slotted spoon to move the chicken to a serving platter and cover it with foil to retain warmth.
- Pour the cooking liquid through a strainer into a saucepan and add the finely chopped chilli pepper.
- Whisk the cornstarch and water mixture into the saucepan liquid.
- Bring the sauce to a boil, then lower the heat to a simmer, stirring for about 3 minutes until it thickens and becomes glossy.
- Pour the finished sauce over the plated chicken and accompany with hot cooked rice.
Nutrition (per serving)
Sodium813500 mg
Recipe details
CategoryChicken Thigh & Leg
Authorqueenbeatrice
