14
SLOW COOKED HONEY GARLIC CHICKEN
Preparation Time: 20 minutes
Cooking Time: 4 hours (+ de-pressurising time)
Serves: 4-6
Ingredients:
3 chicken Maryland pieces, skin off
½ cup soy sauce
½ cup honey
¼ cup hoisin sauce
½ cup currants
1 tbs olive oil
3 cloves garlic, crushed
2cm piece of ginger, peeled & nely chopped
½ tsp Chinese ve-spice
1 red onion, diced
1 small chilli, chopped nely
1 tbs corn our
White rice to serve
Spring onion to serve
Method:
1. Place the soy sauce, honey, hoisin sauce, currants, olive oil, garlic, ginger, Chinese ve
spice, onion and chilli in the cooking pot of the multi cooker and stir with a wooden spoon to
combine.
2. Add the chicken, breast side down and secure the lid. Press the SLOW COOK function to
cook for 4 hours.
3. At the end of the cooking time, leave on KEEP WARM to release pressure naturally. When
the pressure has released, carefully take the chicken pieces out and place on a chopping
board to rest for 20 minutes.
4. Meanwhile, add the corn our to the cooking pot, stir and replace the lid. Press the MANUAL
function and cook for 1 minute. Leave to KEEP WARM.
5. Meanwhile, shred the chicken using 2 forks and place on a serving platter. Pour the sauce
over the top and serve hot with uffy white rice sprinkled with slices of spring onion.
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