Thursday, November 25, 2010

Chinese Poached Chicken in the Slow Cooker

I spent all Saturday sewing tutus, as you do! So I wanted a quick dinner for when the rest of the family came back after leaving me alone for the afternoon. So the chook  in the freezer got turned in to chinese poached chicken from this Womens Day Slow Cooker Monday article and originally from the book "Not Your Mother's Slow Cooker Recipe Book". I followed the recipe but added more liquid as I have a large 6.5L slow cooker and was only cooking a small chicken. I put it on at lunch time on high to get it going then low, it was probably on for 3-4 hours. The recipe states it needs 7 hours on low - this is a long time and hers is falling apart after that long, so I would do less.

I served it on noodles - 2 minute noodles with frozen peas and corn for the kids and stir-fried egg noodles with vegetables for us. Ava asked for more and more chicken - I love an appreciative eater.

The flavour was delicious! The dark meat was juicy and succulent, and the breast only slightly dry which I would expect cooking it this way, but much improved with lots of the broth poured over. I strained the broth off and froze it to repeat or use in soup.

Two days later the leftovers got used up in rice paper rolls, my 4 year olds favourite.

Slow Cooker Chinese Poached Chicken

1 chicken, trimmed of extra fat
4 spring onions
handful coriander
2 smashed and peeled garlic cloves
5 peeled and smashed slices of ginger
3 whole star anise
Sauce (double for a large slow cooker)
1/4 C shaosing cooking wine
1/4 C soy sauce
1/4 C chicken stock or water

Put the flavourings in the bottom of the slow cooker and some inside the chicken. Place the chicken breast up in the slow cooker. Pour over the sauce ingredients. Cook on low for 4-6 hours until the breast is just cooked. If the breast isn't cooking quick enough turn the chicken over for half an hour of so.

Rice Paper Rolls
I haven't given proportions here as you can make it up as you go along. The ingredients below are what I put in it for the kids. For us I also add coriander, capsicum, spring onions and I add it in sticks rather than chopped up.

cooked chicken meat, finely chopped
cucumber, cut into small pieces
carrot, grated
rice vermicelli noodles, cooked
any other vegetables, herbs etc, depending
hoisin sauce
rice paper wrappers

Combine chicken, cucumber, carrot, noodles and hoisin sauce to taste.
Soak wrappers in warm but not boiling water. Wrap filling in wrapper. Only do this shortly before you want to eat them.
Cover with a wet paper towel until ready to eat. Do no refridgerate or they will go hard.


  1. Hey Shara
    I had some Chinese poached chicken recently that was awesome. Awesome because of the ginger and green onion in oil condiment that came with it.

    I can't believe I have never had it until now, many years of living in Vancouver, BC, Canada with some of the best Asian cooking anywhere!

    Try it out: Shred fresh ginger, slice the mostly white part of green onion, cook on low heat with a bit of salt and canola oil. Serve with cold poached chicken and the chopped green part of the onion.

  2. I love that sauce! There is a recipe for cold chinese white-cooked chicken with seared spring onion sauce in Stephanie Alexander's The Cooks Companion that is fantastic and so easy. The chicken is quite possibly just an excuse to eat the sauce so here is the sauce recipe, you have to try it but be warned you need lots.

    Seared Spring Onion Sauce
    4 spring onions, finely chopped
    1 tsp fresh ginger, finely chopped
    1 tsp garlic, finely chopped
    1/4 cup light vegetable oil
    1/4 cup soy sauce
    1 tbsp rice wine of dry sherry
    1 tsp sesame oil

    Mix the spring onion, ginger, and garlic in a heat proof bowl. Heat oil until just smoking hot and pour it over the contents of your bowl. There will be a brilliant sizzle as the oil hits the bowl. Stir, and add the remaining ingredients.