Recipe: Slow Cooked Chinese Chicken Hot Pot

I have made this Chinese Chicken Hot Pot in the Slow Cooker a few times now and find that not only is it a meal in itself served with the chicken, noodles and broth but the leftover broth can be reused as cooking stock for other Asian inspired dishes. It's a dish that keeps on giving!

The Slow Cooker makes the chicken so tender it literally falls off the bone and the broth is fragrant and full of flavour, paired together it's one mouth watering meal that takes very little effort and only one pot to wash, what's not to love about that!

Slow Cooked Chinese Chicken Hot Pot

Australian Women's Weekly: Slow Cooking Recipe Book

Ingredients:

1 whole chicken

4 cups water

4 cups chicken stock

2 cups Chinese cooking wine or Sherry (I used Sherry)

1/2 cup light soy sauce

1/3 cup oyster sauce

1/3 brown sugar

4 cloves garlic, bruised

6cm piece ginger, thinly sliced

3 star anise

1 tsp five spice

2 red chillis, chopped

1/2 bunch of Boc Choy

Thick egg noodles

Spring Onions

Method:

1. Put into the slow cooker water, stock, wine, soy sauce, oyster sauce, brown sugar, garlic, ginger, star anise, five spice, chillis and give it a stir.

2. Wash chicken and add to slow cooker.

3. Turn on slow cooker, put the lid on and put on low for 8 hours. Turn chicken over a couple of times during cooking so the broth covers it and keeps it moist.

4. Remove chicken and pull meat off bones - it will pretty much fall off the bone it's so tender. Cover and keep warm.

5. Pour broth from the slow cooker through a sieve into a large bowl and then back into the slow cooker. You may need to do this twice to get a clear broth.

6. Add chopped boc choy to slow cooker, put the lid on and put on high for 5 minutes, or until tender.

7. Cook noodles per packet directions.

8. Place in a bowl the noodles and chicken and then pour broth over the top. Garnish with spring onions.

Enjoy this fragrant and tender chicken hot pot!

What are you making in the Slow Cooker?

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[Image my own]