Helen RandellChinese chicken hot pot - slow cooked
September 27th 2011 07:41
Anyone who also follows Jason King's blog Sydney Table, will have seen a few recipes lately taken from the Women's Weekly Slow Cooker recipe book.
A friend of mine actually has the full version of this book and I was lucky enough to borrow it. The first section is all based on slow cooker recipes, whereas the second and third sections use slow roasting, or slow casserole cooking on the stove top.
While reading through the first section, I said a few times to Mr Rough Cooking, 'I think I am going to have to buy this'... but then once I started on the other sections, there was nothing too much that I was interested in, or that I didn't already have a pretty good recipe for. So, the idea of buying the $70 book became less appealing. Then, when at the supermarket the next weekend, I found this condensed version, with just the slow cooker recipes in it, for less than $15 - perfect! So, I bought a copy and I have been very happy with what I have made so far.
This is my favourite type of slow cooker meal, where you just put everything in the pot at the start and then walk away for 8 hours.
Chinese chicken hot pot - serves 6
1.8kg whole chicken
4 cups water
4 cups chicken stock
2 cups dry sherry
1/2 cup light soy sauce
1/3 cup oyster sauce
1/3 cup brown sugar
4 cloves garlic, bruised
6cm piece fresh ginger, thinly sliced
3 star anise
1 teaspoon five-spice powder
2 fresh long red chillies
Combine all ingredients in the slow cooker, with the chicken sitting on top, breast face down. Cook, covered on low for 8 hours.
Remove chicken and strain solids from broth. Discard solids. Shred chicken, discarding bones and skin. Serve broth over cooked noodles or rice. Top with shredded chicken and steamed Asian greens.
This recipe also freezes well, so don't be afraid to make it for just one or two people - you'll have something for lunch the next day, as well as something to put in the freezer for another time.
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