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CHICKEN
SPICED SOY CHICKEN
Serves 6
INGREDIENTS
1½ Tablespoons oil
2kg chicken thigh cutlets, skin removed
¾ cup/185ml salt reduced soy sauce
¾ cup/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.