This recipe probably isn’t authentic Chinese cooking, or authentic anything. I just made it up on the spur of the moment and it tasted surprisingly good. It’s easy to make and I’ve been making more use of my slow cooker now the Winter nights are announcing their arrival at 4pm. It’s cheap and easy to make and goes well with rice or noodles for an effortless dinner.
Pack of chicken legs/drumsticks/thighs
1/2 cup of soy sauce
1/4 cup of sweet chilli sauce
1 tsp rice vinegar
2 cloves of garlic
1/2 cup of chicken stock
Scattering of sesame seeds
In a bowl, combine the soy sauce, sweet chilli sauce, rice vinegar, crushed garlic, chicken stock and sesame seeds. Mix well. Add the raw chicken legs and cover completely with the sauce. Lay in slow cooker and pour remaining sauce from the bowl over the top. Cook on high for 5 hours/low for 8 hours.
This was an experiment where I threw things into the slow cooker, hoping for something resembling Asian cuisine and was surprised by how well it turned out; especially considering I had no soy sauce. It’s a really easy and cheap meal, with few ingredients that you could eat in lots of different ways. I made it with sticky rice and fried vegetables, but you could also eat it with noodles, potatoes, steamed vegetables, fried rice, etc.
I used chicken drumsticks that I had already cooked the day before, but if you’re using raw chicken, you could just sear the outsides before adding to the slow cooker and increase the cooking time to 8 hours/heat to high for 5. I bought chicken drumsticks for £1, so this recipe cost about £1.50 in total to make.
8 Cooked Chicken Drumsticks
Pinch of salt
Pinch of black pepper
Pinch of garlic powder
4 cloves of garlic
1 1/2 tbsps honey
2 1/2 tbsps rice wine vinegar
2 tbsps Worcestershire sauce (Or soy sauce)
200ml chicken stock
1 heaped tbsp cornflour dissolved in cold water
Put chicken legs in slow cooker and season generously. Add crushed garlic, honey, rice wine vinegar, Worcester sauce and chicken stock. Mix well.
Cook on low for 5 hours. You might want to change to high for the final hour just to crisp up the outsides and cook down the sauce.
At the end, add the cornflour, mixed well into about half a cup of cold water. Whisk the sauce as you stir it in to prevent lumps.
This makes a thick, sweet sauce that should cook down a lot and leaves more of a glaze on the chicken than a large volume of liquid.