Categories: Slow Cooker
Ingredients
- 3-4 lb whole chicken, skin on
- 2 1/2 cups Chinese cooking wine (or sherry)
- 3/4 cup brown sugar
- 1/4 cup white vinegar
- 3/4 cup soy sauce
- 3 tbsp coarsely chopped ginger
- 4 garlic cloves, crushed
- 3 tbsp cooking oil
Directions
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Place all ingredients except the oil in the slow cooler. Cook on HIGH for 8 hours.
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Remove chicken from braising liquid. Shred with your hands or two forks, including the skin.
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Heat 1 tbsp oil over high heat in a large heavy based fry pan. Add chicken and drizzle over braising liquid.
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Cook until the underside is browned and crispy (about 1 1/2 minutes), then remove from the pan. Don’t flip the chicken. Repeat with remaining chicken.
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Serve with rice with remaining braising liquid on the side.