Hong Shao Rou (Red Braised Pork), I have made it before with it’s proper ingredients here. This time however (using chicken), it was time to see if it worked as a slow cooker dish, turns out it does, so here it is!

• 3 Chicken Thighs
• 100ml Shaoxing Rice Wine
• 50ml Kikkoman Soy Sauce
• 100ml Water
• 15ml Honey
• 1 nest Noodles
• 30g Kale (Chopped)

For this one heat a wok and then sear the chicken thighs on either side making sure that the skin on the thighs is nicely golden. Take them out of the wok and leave to one side. Add the Shaoxing, kikkoman and water to slow cooker and then add the chicken.

Give it an hour on high and then turn down and leave it. I left mine for 12 hours but anywhere from 5 upwards will be fine. When you get home, put your noodles and kale in the same pan, cover with water and bring to the boil. Heat a pan and drain the noodles. Add the noodles to the pan with a little of the liquid from the slow cooker. Stir fry for a few minutes and then plate up.

PG