Chinese style braises, stews or slow cooker recipes

[JetLi]

Fannying around stir-frying isn't feasible at the moment. Am craving chinese flavours in pregnancy but what I could really do with is something I can put in the oven on low, or pop in the slow cooker and leave, rather than faffing with the wok. With an ever demanding 13 month old knocking around, I don't get much time to spend in the kitchen, and being able to split prep/cooking/eating helps.
If anyone can help with suggestions, I'd be most grateful. Thanks in advance

Ooooh, sounds good. Shall keep my eye on this thread.

this?

That sounds good bunny thank you - other than the spring onions, I have the wherewithal for this in the house now so even better.

any more?

This is my Mum's recipe for Ginger Chicken. This is a home-style braised Chinese dish - really easy and quick, and fills the kitchen with lovely garlic and ginger aromas!

1 onion, sliced
3 cloves of garlic, chopped finely
2 inch finger of fresh ginger, peeled, cut into thin shreds
4 skinless, boneless chicken breasts or 8 skinless, boneless chicken thighs (or a combo)
4 tbsp dry sherry or Chinese rice wine
6tbsp dark soy sauce
250ml water
Pinch of sugar
1tbsp vegetable oil
4 spring onions, chopped (optional..make it look pretty but can easily be left out)

1. Add the oil to a saucepan on a low-medium heat. Add the onion, garlic and ginger and cook until the onion is translucent, stirring occasionally (5-8mins).
2. Turn up the heat to medium-high and add the chicken. Cook to seal the chicken until it has changed to white all over.
3. Add the sherry, soy sauce, water and sugar. When the mixture is simmering, turn heat down to very low and put a lid on the saucepan.
4. Cook chicken for around 20min (until cooked through). Remove from the heat and sprinkle in the spring onions and serve with plain boiled rice. Serves 4.

BTW....I'm sure you could bung it all in a slow cooker too. Haven't done that...but can't see why not.

Oh Zam that sounds lush - thank you

Red braised pork with shiitake and ginger. I generally miss out the star anise and replace with 5-spice powder.

Just saw the instruction seems to be missing. Don't use the oil. Just bung everything in and cook slowly for 2-3 hours. It's dead easy.

Thank you Up