Slow Cooker Crispy Chinese Shredded Chicken | Daily Dine

Slow Cooker Crispy Chinese Shredded Chicken

This is one of those Chinese dishes that tastes great even if you have to substitute one or two of the ingredients or get the quantities a bit wrong. I really encourage you to go to an Asian Grocery store to get Chinese cooking wine because it is so cheap! I bought a large bottle for A$0.99 (less than US$1.00). This shredded chicken is great served on rice, with noodles (like this Crispy Shredded Chicken Noodle stir fry), in fried rice, stir fries or even on salads.

View original recipe on recipetineats.com

slow-cookerasianchinese

Prep Time: 5 minutes

Cook Time: 480 minutes

Total Time: 485 minutes

Servings: 10

Nutritional Information

Calories:440 kcal

Carbohydrate:15 g

Cholesterol:154 mg

Fat:10.3 g

Protein:60.2 g

Saturated Fat:2.5 g

Sodium:1927 mg

Sugar:11.2 g

Ingredients

3 - 4 lb / 1.5 - 2 kg whole chicken (, skin on)

2 1/2 cups Chinese cooking wine ((or sherry) (see notes))

3/4 cup brown sugar ((or substitute with white sugar))

1/4 cup black vinegar ((or substitute with malt vinegar, or white vinegar. Don't use balsamic))

1 1/4 cups light soy sauce ((or substitute with 3/4 cup ordinary soy sauce + 1/2 cup water + 1 tsp salt))

3 tbsp coarsely chopped ginger ((no need to peel))

4 garlic cloves (, crushed (not minced - see notes))

3 tbsp cooking oil ((vegetable, peanut or canola))

Instructions

Step 01
Place all ingredients except the oil in slow cooker.
Step 02
Slow cook on low for 8 hours.
Step 03
Place all ingredients except the oil in a pot in which the chicken fits quite snugly but not tightly (you don't want the sides of the chicken pressed up tightly against the wall of the pot).
Step 04
Put lid on and bring to boil over high heat. Turn heat down to low and let it simmer for 1 1/2 to 2 hours, until the meat is very tender and falling off the bone.
Step 05
Remove chicken from braising liquid.
Step 06
Shred with your hands or two forks, including the skin. The meat should fall off very easily.
Step 07
Heat 1 tbsp of oil over high heat in a large heavy based fry pan.
Step 08
Add chicken (enough to cover the pan without crowding it) and drizzle over braising liquid.
Step 09
Cook until the underside is browned and crispy (about 1 1/2 minutes), then remove from the pan. Don't flip the chicken (see notes).
Step 10
Repeat with remaining chicken (it takes me 3 batches).
Step 11
Serve with rice, on rice stick noodles or on a salad with the remaining braising liquid on the side. It is also great in fried rice.
Step 12
This freezes really well, before or after browning the chicken. Just divide into freezer bags, label then freeze. If you froze it before browning the chicken, then brown it after thawing.

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