I feel slightly guilty. I posted on my Facebook page our dinner from the other night – Slow Cooked Char Sui Pork Belly – but then didn’t deliver. In all honesty I couldn’t. I made that dish without the thought of blogging it. Bar the Instagram one I took on my phone, there are no photos. Thus I can’t blog it. The OCD in me just can’t. However, I do intend to make it again (fairly soon as the Husband seemed to like it) and will post the recipe.
I’m hoping though that this will do in the meantime. I actually made it a little while ago – ok, so hands up, I have a backlog of recipes ready to blog. I have to. Life is fairly hectic (ha ha, get it?) so I’m never sure when I’ll get time to blog. But I’ve been wanting to post this for some time, as it’s one of the nicest recipes I’ve made in a while.
I made this for Ma and Pa HC, and my Mum said she’d happily just eat the chicken out of the bowl. This is good enough to be a totally stand alone dish.
Once again I found this recipe on Pinterest. Yes I do spend a considerable amount of my time on Pinterest. I’m sure there’s a help-group out there somewhere for folk like me. But anyhow. It has its uses. I’ve changed the recipe slightly though to suit me – it called for a fair bit of blackberry jam which I felt would make it too sweet. It’s a fairly sweet dish as it is. And I’ve simplified it a wee bit.
4 chicken breasts
100ml soy sauce
65g hoisin sauce
2 tbsp olive oil
4 tsp garlic/cloves of garlic, crushed
1/2 onion, diced (I used frozen)
1/4 tsp chilli flakes (or as hot as you’d like it)
I weighed the honey and hoisin sauce as I found it easier to weigh them out than try to measure them in a jug.
1. Arrange the chicken breasts in your slow cooker.
2. In a bowl, chuck in all of the remaining ingredients.
3. Whisk until the honey dissolves. This sauce is really good, a lovely mix of sweet and salty – you can lick it out of the bowl. If you do that kind of thing.
4. Throw this over the chicken and ensure it’s fully covered.
5. Slow cook this on low for around 4 hours, turning the chicken breasts a couple of times during this time (this isn’t essential but I convinced myself it helped, as I can’t leave stuff alone).
6. It’s not particularly pretty at this stage, but once cooked, take the chicken out of the sauce and shred it on a board using a couple of forks.
7. You can either return it to the slow cooker bowl with the sauce, or place it into a serving bowl and pour the sauce over it. Either way, soak it in the sauce.
Chicken is one of those meats that doesn’t really need to be slow cooked particularly (it just saves on electricity and can be left to its own devices), so if you don’t have a slow cooker, just make this in a casserole dish and bung it in the oven, on about 170°C/325°F/Gas 3, for about an hour and a half, ensuring the chicken is cooked through.
I served this with boiled rice and stir-fried veg – I used a little of the sauce from the chicken to stir-fry the veg. You could serve this in wraps; on rolls; on top of chips; tossed through noodles. The options are fairly varied. I think I’ll cook this next time I have visitors as it’s so simple, but definitely a crowd pleaser. I love how cooking doesn’t need to be complicated to appear impressive 😀