Slow-cooked Soy Chicken

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 8 -10 boneless skinless chicken thighs
• 1 tablespoon cornflour
• 3 spring onions, sliced
• 4 cm piece fresh ginger, peeled and finely chopped
• 2 tablespoons peanut oil
• 3 tablespoons rice cooking wine
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon hoisin sauce
• 100 ml liquid chicken stock
• 2 zucchini, washed, sliced and salted

Recipe

• 1 heat the oven to 180gc. wash the chicken pieces, pat dry with paper towels and cut into 4cm chunks, discarding any fat in the process.
• 2 mix the cornflour with enough cold water to make a thin paste and toss the chicken pieces through it.
• 3 heat the oil in a casserole or heavy-bottomed pot and cook the chicken with the part of the chopped spring onions and the ginger, stirring continually, until the chicken is lightly browned.
• 4 add the three sauces and stock and stir to incorporate all the browned bits stuck to the bottom. cover and place in the oven.
• 5 cook for 30 minutes, pat the zucchini dry, add to the casserole and stir through, then cook for a further 10 minutes, or until the chicken is very tender.
• 6 it is unlikely to need seasoning, but check before serving on plain boiled rice, garnished with the chopped spring onion tops.