Slow-Cooked Whole Chicken Chinese-Style
What You Will Need
Ingredients
- 1.5kg Free-range chicken
- 1 Garlic bulb, cut in half across the middle of cloves
- 2 Spring onions, chopped 3 cm pieces, plus extra for garnish (optional)
- 2 tsp Lee Kum Kee Pure Sesame Oil
- 2 tsp Salt flakes
- To serve:
- 2 heads Bok choy, cut in half, steamed
- 400g Broccoli, tender, steamed
- 100g Snow peas, steamed
Sauce Mix
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 2 tbsp Lee Kum Kee Hoisin Sauce
- 1 tbsp Lee Kum Kee Plum Sauce
- ½ tsp Five-spice powder
Made with
Lee Kum Kee products
How to make it
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Pat chicken thoroughly dry inside and out with paper towels. Place breast-side up in the slow cooker. Stuff the cavity with the garlic bulb halves and the spring onion. Drizzle the chicken with Lee Kum Kee Pure Sesame Oil and sprinkle with salt.
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In a small jug, mix the sauce mix. Pour the sauce mixture over the chicken and use a brush to brush over evenly. Place the lid on and cook on high for 4 hours or low for 8 hours.
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Remove chicken from the slow cooker (reserving the cooking juices), place it in a serving plate.
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Steam the greens in a microwave or over a pot of simmering water, so they are tender but still crunchy, approx. 3–4 minutes.
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Add the steamed greens around the chicken, pour the juices over.
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Tip 1: This meal pairs well with fried rice.
Tip 2: If you would like to thicken the cooking juices, mix 2 tsp cornstarch with 1 tbsp of water then make a paste. Add the cooking juices to a pan and heat until just boiling. Reduce to a simmer. Add in the cornstarch paste and stir well. Cook for 5-10 minutes until thickened.