Name: Asian-Style Poached Chicken & Pak Choi
Prep time: 20 min
Cook time: 4 h 5 min
Total time: 4 h 25 min
Yield: Serves 4
Cuisine: Asia
Ingredients: 2.5 cm/1 in piece of galangal, sliced; 4 garlic cloves, sliced; 4 tbsp rice wine; 125 ml/4 fl oz/½ cup dark soy sauce or mushroom soy sauce, plus extra to taste; 600 ml/21 fl oz/scant 2½ cups Chicken Stock or ready-made stock, boiling, plus extra if needed; ground Szechuan pepper or freshly ground black pepper; 1 dried red Thai chilli, deseeded if you like; a few coriander sprigs, with crushed stalks, plus extra leaves to serve; 1 oven-ready chicken, about 1.5 kg/3 lb 5 oz, any fat in the cavity removed; 2 onions, 1 halved and 1 sliced; 2 spring onions, thinly sliced; 2 pak choi, quartered; cooked long-grain rice, to serve

Preparation info

Serves
4

Difficulty
Easy
Ready in
4 hr 30

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

a few coriander sprigs, with crushed stalks, plus extra leaves to serve
2 onions, 1 halved and 1

Method

Put an upturned heatproof saucer in the slow cooker. (Check that the chicken will be able to sit on top of the saucer with the cooker lid in place.) Preheat the covered cooker on HIGH.

Put the coriander and halved onion in the chicken’s cavity and season with pepper. Secure the opening with wooden cocktail sticks. Put the chicken in the cooker, breast-side down, then pour over the stock

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Asian-Style Poached Chicken & Pak Choi

Ingredients

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