Slow-Cooked Chilli Chicken

Slow-Cooked Chilli Chicken, Chinese style

  • 2 Boneless thighs, cut into strips
  • 2 large green chillies seeded and sliced thinly
  • ½ yellow or red capsicum, sliced
  • 1 onion sliced
  • 1 carrot sliced into thin strips ( I would us bamboo shoots if I had some)
  • 1 can baby corn, drained
  • 1 Tbsp. crushed ginger
  • 1 tsp crushed garlic
  • A dash of fish sauce
  • 1 Tbsp. oyster sauce
  • 1 Tbsp. lemon juice
  • A grind or two of black pepper (I’d prefer to use Szechuan if I had some)
  • 1 heaped tsp cornflour
  • 1 tsp chicken stock powder
  1. Dredge the chicken with cornflour and stock powder
  2. Throw all ingredients into the slow cooker (turn it on).

Served here with plain rice.

_DSC4766.JPG

 

 

Advertisements

About Alan

Settling into my 7th decade and still determined not to grow up too soon.
This entry was posted in chicken, chilli, Chinese, Corn, slow cooker. Bookmark the permalink.

please comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s