A very easy recipe to create a delicious, tangy meal.
For this recipe you just bung all the ingredients in the slow cooker, give it a mix and leave for 6-8 hours. When the slow cooker is done you have a juicy chicken filled with Asian flavours which falls apart to make shredded chicken.
I served mine up with home made bao buns, Vietnamese-style salad (see my Sticky-Sweet Pork Ribs with Vietnamese-Style Salad for recipe) and gyoza's (you can purchase these frozen in most supermarkets) with dipping sauce.
Ingredients
Serves 4
6-8 chicken thighs
3 tbsp soy sauce
100g passata
1 tsp sesame oil
4 chilli's finely chopped
2 tbsp white wine vinegar
2 tbsp honey
4 garlic cloves, crushed
Directions
Mix all the ingredients, other than the chicken, together in a bowl
Add the chicken and mixture into the slow cooker and stir
Cook for 6-8 hours on low or 3-4 hours on high
Shred the chicken (I use two forks and pull apart) and serve
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