Slow-Cooked Soy Chicken

Name: Slow-Cooked Soy Chicken
Ingredients: 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

11 ingredients

8 steps

Ingredients

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

Directions

1

Heat the oven to 180gC.
2

Wash the chicken pieces, pat dry with paper towels and cut into 4cm chunks, discarding any fat in the process.
3

Mix the cornflour with enough cold water to make a thin paste and toss the chicken pieces through it.
4

Heat the oil in a casserole or heavy-bottomed pot and cook the chicken with the white part of the chopped spring onions and the ginger, stirring continually, until the chicken is lightly browned.
5

Add the three sauces and stock and stir to incorporate all the browned bits stuck to the bottom.
6

Cover and place in the oven.
7

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.
8

It is unlikely to need seasoning, but check before serving on plain boiled rice, garnished with the chopped spring onion tops.