Categories: Slow Cooker

Ingredients

• 3-4 lb whole chicken, skin on
• 2 1/2 cups Chinese cooking wine (or sherry)
• 3/4 cup brown sugar
• 1/4 cup white vinegar
• 3/4 cup soy sauce
• 3 tbsp coarsely chopped ginger
• 4 garlic cloves, crushed
• 3 tbsp cooking oil

Directions

1. Place all ingredients except the oil in the slow cooler. Cook on HIGH for 8 hours.

2. Remove chicken from braising liquid. Shred with your hands or two forks, including the skin.

3. Heat 1 tbsp oil over high heat in a large heavy based fry pan. Add chicken and drizzle over braising liquid.

4. Cook until the underside is browned and crispy (about 1 1/2 minutes), then remove from the pan. Don’t flip the chicken. Repeat with remaining chicken.

5. Serve with rice with remaining braising liquid on the side.

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