Recipes

Slow Cooked Taiwanese Chicken and Rice

As the weather gets cooler, it’s great to start using your slow cooker (or a low oven) more often to prepare the family meals.

This is an amazing chicken dish with slightly spicy Taiwanese inspired flavours. This recipe freezes well so as it serves 4 it can be portioned out and frozen to reheat for another meal if you don’t get through it all with the family. Or why not make a double batch?

Join the 28 Day Weight Loss Challenge and you’ll have access to other healthy slow cooker meals like this. Some of our favourites include Thai Style Braised Lamb and Slow Cooker Beef Ragu. YUM!

Slow Cooked Taiwanese Chicken and Rice

Slow Cooked Taiwanese Chicken and Rice

Ingredients (makes 4 serves)

  • 8 chicken drumsticks, skin removed (480 grams)
  • 1 tablespoon soy sauce, salt reduced (15 mls)
  • 2 tsp hot chilli sauce, e.g. Tabasco (10 mls)
  • 2 tsp coconut sugar (8 grams)
  • 2 cloves garlic, crushed (6 grams)
  • 1 tsp ground ginger (1 grams)
  • 1 cup liquid chicken stock, salt reduced (250 mls)
  • 1/2 cup brown rice, uncooked (80 grams)
  • 2 medium carrots, sliced (140 grams)
  • 2 cups green beans, trimmed (240 grams)
  • 200 grams bok choy or any Asian greens
  • 1 tablespoon fresh chives (5 grams)

Method

If cooking in the oven:

  1. Preheat oven to 160C / gas mark 3.
  2. Place chicken drumsticks into a casserole dish and cover with the soy sauce, chilli sauce, coconut sugar, garlic, ginger and stock. Cover with a lid and cook for 2 hours or until chicken is very tender.
  3. About 30 minutes before chicken is ready, cook rice according to packet directions and steam carrot, beans and bok choy.
  4. Divide chicken evenly between four plates and serve with cooking juices, rice and veggies on the side. Sprinkle over chives to serve.

If cooking in a slow cooker:

  1. Place chicken drumsticks into the slow cooker and cover with the soy sauce, chilli sauce, coconut sugar, garlic, ginger and stock. Cook for 5 hours on low or until chicken is very tender.
  2. About 30 minutes before chicken is ready, cook rice according to packet directions and steam carrot, beans and bok choy.
  3. Divide chicken evenly between four plates and serve with cooking juices, rice and veggies on the side. Sprinkle over chives to serve

371 calories per serve

Want more recipe just like this?

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