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.

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About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in chicken, chilli, Chinese, Corn, slow cooker. Bookmark the permalink.

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