CHINESE STYLE SLOW-COOKED CHICKEN CASSEROLE
This chinese style chicken is an absolute killer of a dish. It’s easy to stick in the slow-cooker, the crockpot or the casserole dish, whatever you have to play with. It gives a juicy, sticky chicken which you will want to eat again and again.
This will make a very very generous dinner for two. And you’re unlikely to dial that chinese delivery place any time soon with this in your little black book of treats.
If you don’t have a slow-cooker you can cook this in a covered dish on low for a few hours.
- 3 chicken thighs (askthe butcher to debone them for you, you can take the skin off but I kept it on);
- 2 tbsp corn flour;
- 4 tbsp hoisin sauce;
- 4 tbsp soy sauce;
- 2 tbsp rice vinegar;
- juice of 1/2 lemon;
- 2 tbsp honey;
- 6 cloves of garlic (grated);
- 2 tbsp water;
- chilli flakes to taste;
- sesame seeds and scallions.
- In a bowl mix all the ingredients for the marinade.
- Sprinkle the chicken with the corn flour and pan fry it on very low heat for about 6 min or just when it begins to be golden. No need to cook it through.
- Place the chicken in the crockpot and pour half the sauce over it. Put on high for 1 hour and then on low for 2 hours.
- Add the rest of the sauce and leave it on low for another 20 min. Serve on white basmati rice or chinese sticky rice.
- Shred some scallions and sprinkle sesame seeds on top.