Slow-Cooked Asian Style Whole Chicken

I love roast chicken and Freddie seems to love it too! It reminds me of my childhood when we had a roast dinner all together on a Sunday.  When we were first living in New Zealand I used to serve up a roast chicken pretty regularly. After a wee while my husband admitted that it was his least favourite roast. So given that he isn’t such a fan so if I’m going to serve up roast chicken it has to be packed with full of flavour and perfectly cooked. No pressure then!

This recipe is an Asian inspired take on the good old roast chicken and because it is cooked in the slow cooker the flavours permeate the flesh. Creating an aromatic, juicy dish. It is also great cold in sandwiches the following day.

Another reason why I like this version is that the accompaniments are healthier. You can serve this with steamed or stir fried vegetables and rice, we’ve all been enjoying brown rice recently with it’s nutty flavour and firmer texture. Not only is it tastier than white rice but because it hasn’t been refined it is higher in vitamins, minerals and fiber making it an ideal food for babies and toddlers.Image

Slow-Cooked Asian Style Whole Chicken
This recipe contains soy sauce so I wouldn’t serve it to under 1s.

2 tbsp soy sauce
1 tbsp Kecap manis (dark brown, sticky, indonesian soy sauce)
1/2 tsp fish sauce
1 tbsp grated ginger
1 tsp cumin seeds
1tsp coriander seeds
1 tsp chilli flakes
1 whole chicken 1-1.5 kgs
2 spring onions
Lime wedges & fried shallots to serve

Place seeds, grated ginger and chilli flakes into a pestle and mortal. Grind to create a paste.

Add the soy sauce, fish sauce and kecap manis and mix.

Make slits in the chicken skin and loosen from the flesh.Place the chicken in an oven bag – easier than moving after marinading and you won’t waste any sauce. Push marinade under the skin and rub the chicken all over, including the cavity. Sprinkle spring onions on top and place in the slow cooker.

Cook on low for 6-8 hours.

If you are cooking in the oven leave in the fridge to marinade for a couple of hours before cooking at 180 ‘C for about 1 1/2 hours until juices run clear.

We ate ours with steamed bok choy and brown rice, sprinkled with fried shallots and accompanied by lime wedges to squeeze over the top. I served up the leftovers in pita bread sandwiches the next day. Yum!!

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