Gluten-Free & Dairy-Free Asian-Style Poached Chicken & Pak Choi – in a Slow Cooker
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Recipe type: Dinners
Prep time: 
Cooking time: 
Total time: 
Serves: 4
 
Ingredients
  • a few coriander sprigs, with crushed stalks, plus extra leaves to serve
  • 2 onions, 1 halved and 1 sliced
  • 1 oven-ready chicken, about 1.5kg/3lb 5oz, any fat in the cavity removed
  • 600ml/21fl oz/scant 2½ cups gluten-free and dairy-free chicken stock, boiling, plus extra if needed
  • 125ml/4fl oz/½ cup tamari soy sauce, plus extra to taste
  • 4 tbsp rice wine
  • 4 garlic cloves, sliced
  • 2.5cm/1in piece of galangal or ginger, sliced
  • 1 dried red Thai chilli, deseeded if you like
  • 2 spring onions, thinly sliced
  • 2 pak choi, quartered
  • ground Szechuan pepper or freshly ground black pepper
  • cooked long-grain rice, to serve
Method
  1. Put an upturned heatproof saucer in the slow cooker. (Check that the chicken will be able to sit on top of the saucer with the cooker lid in place.) Preheat the covered cooker on HIGH.
  2. Put the coriander and halved onion in the chicken’s cavity and season with pepper. Secure the opening with wooden cocktail sticks. Put the chicken in the cooker, breast-side down, then pour over the stock, tamari and rice wine. Add extra stock to fill the container, if necessary, leaving a 2.5cm/1in gap at the top of the pot. The chicken will not be completely covered with liquid. Push the sliced onion, garlic, galangal and chilli into the liquid.
  3. Cover the cooker with the lid. Cook on HIGH for 3¾ hours until the juices from the chicken run clear when the thickest part of the meat is pierced with the tip of a sharp knife or skewer. Remove the chicken from the cooker, wrap in foil and leave to rest for about 10 minutes. Meanwhile, put the spring onions and pak choi in the cooker, re-cover and cook for a further 20 minutes until the pak choi is tender. Remove the pak choi from the cooker, and wrap in the foil with the chicken.
  4. Pour the cooking liquid into a saucepan and bring to the boil, then boil vigorously for at least 3 minutes until reduced. Add a little more tamari and pepper, if you like. Remove the skin from the chicken and carve. Strain the cooking liquid, discarding the solids. Sprinkle the chicken with coriander and serve with the cooking liquid, pak choi and rice.
Recipe by Grace Cheetham at https://www.gracecheetham.com/gluten-free-dairy-free-asian-style-poached-chicken-pak-choi-in-a-slow-cooker