Slow cooking chicken on the bone leaves it tender and flavourful. This garlic and soy flavours of this Mongolian’ chicken is a delicious variation.
Ingredients
- 1kg chicken thighs, skin on, bone in
- 1/4 cup cornflour
- 1 tbsp vegetable oil
- 1 brown onion, sliced
- 1 tbsp ginger, grated
- 4 cloves garlic, crushed
- 1/2 cup brown sugar
- 1/3 cup low-salt soy sauce
- 1/3 cup shao hsing Chinese wine
- 1 cup chicken stock
Method
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Step 1Season chicken thighs with pepper and place in a zip lock bag with the cornflour. Turn to coat well. Heat oil in a frypan and cook chicken skin side down until golden, then turn to seal the other side.
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Step 2Place onion in the base of a slow cooker. Place browned chicken on top. Combine ginger, garlic, sugar, soy sauce, wine and stock in a jug and pour over chicken. Cook on high 4 hours until chicken is tender. Serve with sauce spooned over, alongside steamed rice and green vegetables.
Recipe Notes
Chicken thighs with the skin on and bone in are also known as chicken cutlets. You could also use skinless thigh fillets.
Make sure to use low-salt soy sauce and don’t add any extra salt as it concentrates during the long cooking time and is salty enough.
Recipe and photo by Greer Worsley.
Recipe Reviews (4)
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