Ingredients

The following ingredients have 4 Servings
  • 2 chicken breasts
  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp wine rice vinegar
  • 1 tbsp honey
  • 1 tbsp brown sugar
  • 3 cloves of garlic, minced
  • 1 tbsp ginger puree
  • 1/2 tbsp corn flour ((corn starch))
  • green onions to garnish
  • 1 tbsp sesame oil

Instruction

  • Place the chicken breasts in the slow cooker.
  • In a bowl, mix the soy sauces, sesame oil, honey, sugar, garlic, ginger and vinegar, and give it a good stir.
  • Pour the sauce over the chicken, and leave to cook on high for 3.5 hours, or on low for 5.5-6 hours.
  • Remove the chicken breasts from the crock pot and shred using 2 forks.
  • Pass the sauce through a sieve, and add it to a pan set over a low to medium heat on the stove top.
  • Mix the corn flour with 2 tablespoons of water, then add it to the sauce.
  • Stir gently until the sauce thickens, then pour it over the shredded chicken, and mix well to coat.
  • Serve the chicken with rice, and garnish with chopped spring onions.