2 fresh long red chillies, deseeded & thinly sliced
80ml groundnut oil
4 spring onions, trimmed & thinly sliced
Trim the excess fat then place the chicken in a 4.5 litre slow cooker with the sliced ginger, halved garlic, star anise, cinnamon sticks, soy sauce, wine or sherry, sugar and water. Cover and cook on low for 6 hours then discard the poaching liquid.
Cut the chicken into 12 pieces and place on a heatproof platter. Drizzle over the extra soy sauce and sesame oil then sprinkle on the garlic and ginger matchsticks and sliced chilli.
Heat the groundnut oil over a medium heat until very hot and carefully drizzle over the chicken. Garnish with the spring onion.
Tip: If you don’t have a slow cooker, you can use a large saucepan over a low heat.
We’re only happy when you’re happy
If you’re not delighted with your purchase or our service, or find the same product elsewhere for less, please tell us so that we can put it right.