Slow Cooked Asian Chicken
One of the best things about being engaged to a Filipino is all the strange and wonderful things I can find in his family’s kitchen cupboards. Things I have never used or even seen before; spicy vinegars, star anise, oyster sauce, fish paste, fried garlic and chili oil. It took me some time to experience and learn the different ways they use these things but now I have decided to try an Asian experiment of my own. What I have learned is that almost all of the oils, vinegars and spices make great marinades so how would it be if they were slow cooked. The answer, totally awesome! Be warned, there are a lot of ingredients here but you should be able to find most of them at your local grocery store.
4 bone-in skin off chicken thighs
½ cup soy sauce
¼ cup Hoison sauce
¼ cup apricot jam
¼ cup honey
2 tablespoons of sesame oil
2 tablespoons of tuong ot paste (this is chili paste with fried garlic)
2 tablespoons of oyster flavored sauce
1 small onion diced
5 small cloves of garlic minced
2 dried Thai chilis
1 tablespoon of butter
1 tablespoon of flour
Chives for garnish
Set up your crock pot and place the chicken thighs inside. Then simply mix everything in a bowl, (except the butter, flour and chives that’s for latter). Pour the sauce over the chicken and place the lid on the pot. Let this cook on low for five hours.
Once the chicken is cooked, pull out the thighs and place on a board. Then using two forks shred the meat and toss out the bones.
Next pour the sauce from the crock pot into a large sauté pan. Now mix the butter and flour to make a roux and add this to the sauce. Let this thicken and then put the chicken and sauce back into the crock pot to let everything heat through nicely.
Serve over rice with a good pinch of chive.
This is Asian comfort food to the max. Filipinos love their rice and this flavorful chicken is the perfect accompaniment.
P.S. this stuff re-heats great! if you happen to have any leftover.