Wednesday, April 28
It's a great meal to have on a cold night or when feeling a little under the weather - and I'm feeling a little run-down of late so the garlic and ginger are great for that. It takes all of 10 minutes to prepare and pleases the crowd in about 3 hours.
Size 16 chicken (I used a Lilydale 1.6kg chicken)
1 cup white rice
2 thick slices ginger
3 spring onions, sliced
1 star anise, whole
2 garlic cloves, sliced
2 cups chicken stock
1 cup chinese rice wine (I picked mine up from a local deli for $2.99 a bottle)
Soy sauce to serve
Par-cook your rice - I used a microwave rice steamer and put the rice in with 2 cups of water on high for 7 minutes. Those who boil their rice will need to add their rice to 3 cups of boiling water for 7 minutes. Drain, and place in the bottom of your slow cooker.
Place the spring onions, garlic, ginger and star anise in the cavity of the chicken, then place the chicken on to top of the rice. Pour over the stock and the rice wine, put the lid on the slow cooker and place the setting on high for 3 hours. Check periodically for moisture. If you're finding it drying out a little add a little mix of 50/50 chicken stock to rice wine.
Check to see if it is cooked by piercing the thigh and ensuring all juice than runs out is clear.
Remove from slow cooker, slice as desired and serve on remaining rice - pour over with soy sauce. Serve with vegetables of your choice.
PS: Head over here today to see a 'day in the life' of our farmgate treks - Masterchef went to our butcher last week and I think might re-visit tonight! Also our apple picking adventures!
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