Slow Cooker Crispy Chinese Shredded Chicken
Total Time
8 hours and 5 minutes
Prep Time
5 minutes
Cook Time
8 hours
Rating
5 out of 5 stars
(26)
Ingredients
10 servings
- 3 - 4 lb / 1.5 - 2 kg whole chicken (, skin on)
- 2 1/2 cups Chinese cooking wine (or sherry) (see notes)
- 3/4 cup brown sugar (or substitute with white sugar)
- 1/4 cup black vinegar (or substitute with malt vinegar, or white vinegar. Don't use balsamic)
- 1 1/4 cups light soy sauce (or substitute with 3/4 cup ordinary soy sauce + 1/2 cup water + 1 tsp salt)
- 3 tbsp coarsely chopped ginger (no need to peel)
- 4 garlic cloves (, crushed (not minced - see notes)
- 3 tbsp cooking oil (vegetable, peanut or canola)
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Preparation
Step 1
Slow Cooker
Step 2
Place all ingredients except the oil in slow cooker.
Step 3
Slow cook on low for 8 hours.
Step 4
Stove Top
Step 5
Place all ingredients except the oil in a pot in which the chicken fits quite snugly but not tightly (you don't want the sides of the chicken pressed up tightly against the wall of the pot).
Step 6
Put lid on and bring to boil over high heat. Turn heat down to low and let it simmer for 1 1/2 to 2 hours, until the meat is very tender and falling off the bone.
Step 7
Shredding and Crisping
Step 8
Remove chicken from braising liquid.
Step 9
Shred with your hands or two forks, including the skin. The meat should fall off very easily.
Step 10
Heat 1 tbsp of oil over high heat in a large heavy based fry pan.
Step 11
Add chicken (enough to cover the pan without crowding it) and drizzle over braising liquid.
Step 12
Cook until the underside is browned and crispy (about 1 1/2 minutes), then remove from the pan. Don't flip the chicken (see notes).
Step 13
Repeat with remaining chicken (it takes me 3 batches).
Step 14
Serve with rice, on rice stick noodles or on a salad with the remaining braising liquid on the side. It is also great in fried rice.
Step 15
To Store
Step 16
This freezes really well, before or after browning the chicken. Just divide into freezer bags, label then freeze. If you froze it before browning the chicken, then brown it after thawing.
Step 17
Save recipe for the next time?
