Slow Cooker Crispy Chinese Shredded Chicken
This chicken takes slow cooked deliciousness to a whole new level. Packed full of proper Chinese flavours, super juicy with the added bonus of glorious brown crunchy bits, it takes just 5 minutes to prepare this Chinese Shredded Chicken.
Ingredients :
- 3 - 4 lb / 1.5 - 2 kg whole chicken , skin on
- 2 1/2 cups Chinese cooking wine
- 3/4 cup brown sugar
- 1/4 cup black vinegar
- 1 1/4 cups light soy sauce
- 3 tbsp coarsely chopped ginger
- 4 garlic cloves , crushed
- 3 tbsp cooking oil
Directions :
- Place all ingredients except the oil in slow cooker.
- Slow cook on low for 8 hours.
- Remove chicken from braising liquid.
- Shred with your hands or two forks, including the skin. The meat should fall off very easily.
- Heat 1 tbsp of oil over high heat in a large heavy based fry pan.
- Add chicken (enough to cover the pan without crowding it) and drizzle over braising liquid.
- 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).
- Repeat with remaining chicken (it takes me 3 batches).
- 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.
