CHICKEN
SPICED SOY CHICKEN
Serves 6
Ingredients
1½ Tablespoons oil
2kg chicken thigh cutlets, skin removed
¾cup/185ml salt reduced soy sauce
¾cup/185ml Shao hsing (Chinese Cooking Wine) or dry sherry
3 cloves garlic, finely chopped
2 Tablespoons chopped fresh ginger
3 star anise
1 cinnamon sticks
1½ teaspoons sesame oil
2 Tablespoons brown sugar, well packed 1½ Tablespoons cornflour
1⁄3 cup/125ml water
2 green onions, very thinly sliced
1½ red chillies, seeds removed and thinly sliced
METHOD
Searing on the Stovetop with
EasySear™ pan
1.Place EasySear™ pan onto stovetop and preheat for 2 to 3 minutes, add oil and heat a further 1 minute.
2.Cook chicken pieces in batches until well browned on both sides, remove from pan. Remove EasySear™ pan from heat and drain off oil.
Slow Cooking
3.Place EasySear™ pan back into slow cooker base.
4.Add soy sauce, Shao hsing, garlic, ginger, star anise, cinnamon sticks, sesame oil and brown sugar, mix well.
5.Return chicken to pan and turn to coat all over in marinade. Cover with lid.
6.Turn Temperature Control Dial to ‘Auto’ setting. Cook for 4 to 5 hours or until chicken is cooked, turning once during cooking if possible.
7.Remove chicken from EasySear™ pan and arrange pieces on a serving plate. Cover to keep warm.
EasySear™ pan on Stovetop
8.Place EasySear™ pan back onto stovetop and bring mixture to the boil. Mix together cornflour and water, stir into EasySear™ pan, continue stirring until sauce boils and thickens.
9.Serve chicken with the marinade spooned over and top with green onions and chillies.
Setting Variation: Use the High setting and cook for 3 to 4 hours or Low setting for
5 to 6 hours.
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