I always in search of an easy to cook meal for my family. Recently fell in love with my 2 quart size slow cooker again after putting it away in a box for years. I really love the turn it on and leave it conveniences that a slow cooker provides. Also, the 2 quart size is just nice for a family of four. I have been using it to cook herbal soups and sweet dessert soup and now venture into making a main dish out of it. This is my first chicken dish and we all loved it, so don't be fooled by the look of this dish, even I have to admit it doesn't look quite appetizing but it sure tastes delicious. Good serving it with a bowl of rice!
The benefits of slow cooker are you can use frozen poultry or meat and also you can turn it to low and go to work or do whatever and come home to a meal. As for me, I like that I don't have to watch the stove when cooking as I will have to fetch my girls from school. I will make more dishes via slow cooker so stay tuned!
Half way through the cooking process, juices came out from the chicken and onion
3 boneless and skinless chicken thighs (can be frozen or thaw)
1 large red onion, thinly sliced (or yellow onion)
1 Tbsp. minced ginger
3 Tbsp. Shao Hsing wine
1 tsp. soy sauce (lighter in color) or dark soy sauce (darker in color)
2 Tbsp. oyster sauce
1 tsp. sesame oil
Note: You can also add woodear fungus or Shiitake mushroom (fresh or dried) or any mushrooms that you think would be suitable for this dish.
In your 2 quart slow cooker, add in sliced onion, minced ginger and put chicken thighs on top. Add all the sauce ingredients (mushroom if using), cover and turn it to high for 4 hours or low for 8 hours. Then, shred off the chicken with a fork before serving.