Slow-Cooked Soy Chicken

Ingredients

• 8-10 boneless skinless chicken thighs
• 1 tablespoon cornflour
• 3 spring onions, sliced
• 4 cm piece fresh ginger, peeled and finely chopped
• 2 tablespoons peanut oil
• 3 tablespoons rice cooking wine
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon hoisin sauce
• 100 ml liquid chicken stock
• 2 zucchini, washed, sliced and salted

Directions

1. 1

   Heat the oven to 180gC. Wash the chicken pieces, pat dry with paper towels and cut into 4cm chunks, discarding any fat in the process.

2. 2

   Mix the cornflour with enough cold water to make a thin paste and toss the chicken pieces through it.

3. 3

   Heat the oil in a casserole or heavy-bottomed pot and cook the chicken with the white part of the chopped spring onions and the ginger, stirring continually, until the chicken is lightly browned.

4. 4

   Add the three sauces and stock and stir to incorporate all the browned bits stuck to the bottom. Cover and place in the oven.

5. 5

   Cook for 30 minutes, pat the zucchini dry, add to the casserole and stir through, then cook for a further 10 minutes, or until the chicken is very tender.

6. 6

   It is unlikely to need seasoning, but check before serving on plain boiled rice, garnished with the chopped spring onion tops.