Slow-cooker chicken with soy & sesame

  • 6 hrs 30 mins cooking
  • Serves 4
  • Print


Slow-cooker chicken with soy & sesame
  • 1.6 kilogram whole chicken
  • 5 centimetre piece fresh ginger (25g),sliced thinly
  • 4 clove garlic, halved
  • 2 star anise
  • 2 cinnamon sticks
  • 1 cup (250ml) light soy sauce
  • 1 cup (250ml) chinese cooking wine (shao hsing)
  • 1/3 cup (75g) white (granulated) sugar
  • 1 litre (4 cups) water
  • 2 tablespoon light soy sauce, extra
  • 2 teaspoon sesame oil
  • 2 tablespoon peanut oil
  • 2 clove garlic, cut into matchsticks
  • 2.5 centimetre piece fresh ginger (15g), cut into matchsticks
  • 2 fresh long red chillies, seeded, sliced thinly
  • 4 green onions (scallions), sliced thinly
  • 1/2 cup loosely packed fresh coriander sprigs


Slow-cooker chicken with soy & sesame
  • 1
    Remove excess fat from chicken. Place chicken in a 4.5-litre (18-cup) slow cooker. Add sliced ginger, halved garlic, star anise, cinnamon, sauce, wine, sugar and the water. Cook, covered, on low, 6 hours. Carefully transfer chicken to a chopping board. Reserve ¾ cup of the poaching liquid; discard the remainder.
  • 2
    Cut chicken into 12 pieces; place on a platter. Drizzle extra sauce, sesame oil and reserved poaching liquid over chicken.
  • 3
    Heat peanut oil in a small saucepan, over medium heat, until very hot; taking care as mixture will spatter, add garlic and ginger matchsticks. Immediately spoon hot oil mixture over chicken. Sprinkle with chilli, onion and coriander.


You can use ½ cup dry sherry with ½ cup water instead of the chinese cooking wine. This dish is suitable to freeze at the end of step 1.

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