CPW - Day 4

Ok this one's hopefully going to be a bit quicker - it was a simple recipe, and it's late! Tomorrow's recipe is way more complicated and I need my beauty sleep. Anyway, tonight's recipe was a nice little Asian style ginger/soy chicken dish. Delish.

WHAT.

About 1kg chicken, thigh cutlets are best - bone IN.
1/3 cup soy sauce
1 tbslp oyster sauce
2 tblsp sesame oil
2tbslp apple cider vinegar
Fresh chilli - seems like every dish I cook is spicy, so I toned it down here. 2 chillis, no seeds
4 large carrots
1 bunch of spring onions
Garlic
Ginger - about 2 inches
Brown rice
Bok Choy
Cornflour

(Pic fail once again... *sigh*)

HOW.

This recipe is super easy. Season and brown off your chicken. While this is happening, slice carrots on an angle, about .5cm pieces. Finely slice spring onions and garlic. Peel and grate your ginger. Add about half of that vege mix to the bottom of your crock pot. Here is the generic browning pic! Haha

Once it's nice and coloured, add the cutlets in to the crock pot one at a time - try not to let too much fat come in, there can be quite a bit of fat left at the end of the day's cooking from this tender meat. You could even pat them down with paper towels if you so desired. Anyway drop them into the pot one at a time, and cover with the rest of the veges.

Combine all your wet ingredients and pour over the top. Again do not be tempted to add more liquid. This is plenty. Whack the lid on, turn it to low and walk away... I left this recipe in the cooker for about 10hrs... The chicken was crazy soft.

Bok Choy is pretty easy to cook too - finely chop some more garlic, combine in a mixing cup with a good dash of soy sauce, 1tsp of oyster sauce, 1tblsp of fish sauce and some rice wine vinegar. I actually keep most of this shit in my pantry but if you don't have one or two of the ingredients it's not a big deal. Then add a dash of water, you want about half a cup of liquid all up. Add some cooking to a hot pan, and throw in your bok choy. You'll need at least 4 bunches for 4 people, and make sure you cut the bases off so the leaves are separate obviously! Once it starts to heat up you'll see the leaves begin to shrivel, add in the liquid and let it reduce and steam the leaves.

Serve the chicken on some brown rice with your bok choy on the side. Boom boom, shake the room

Whilst not as good as last night's recipe, it's still great, and was a nice variation from the Western style comfort food. Wasn't spicy at all, but had that air of ginger about it for some tang.

7/10