Wednesday, 12 February 2020
I adore Korean and Korean-inspired food. While my Super Saucy Korean Steak, Pepper & Broccoli Stir Fry and my Korean Prawn Rice Bowls with Sesame Pak Choi are both super speedy weeknight recipes I like to throw together at the last minute (no, seriously, I make the steak one at least a couple of evenings a month!) if I have a bit more time I like to use the slow cooker to make these super tender, slightly spicy, Korean-inspired chicken thighs, delicious served with a mountain of fluffy and aromatic Jasmine rice, some of my sesame pak choi and lots of delicious kimchee. I’ve adapted the recipe for these chicken thighs from Williams-Sonoma’s brilliant The Slow Cooker Cookbook (ad) which really helped get me started learning how to develop my own slow cooker recipes.
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This delicious Korean-style slow cooker chicken is perfect served with a mountain of fluffy and aromatic Jasmine rice, sesame pak choi and lots of kimchee.
For the Korean Slow Cooker Chicken
- 4–6 skinless boneless chicken thighs
- 2 tbsp freshly squeezed orange juice
- 2 tbsp soy sauce
- 1 1/2 tbsp gouchjang
- 1 tbsp soft light brown sugar
- 1/2 tbsp mirin
- 1/2 tsp toasted sesame oil
- 1 large banana shallot
- 1 large garlic clove
For the Rice Bowls
- 140g (5 oz) jasmine rice
- large handful kimchee
- 2 large spring onions
- 1 x quantity sesame pak choi
- To make the chicken, blitz together the shallot and garlic, peeled and roughly chopped, the brown sugar, sesame oil, orange juice, mirin, gochujang and soy sauce in a high powered blender or mini chopper to create a smooth paste. Combine with the chicken thighs in the slow cooker and cook for 2 hours on high, or 4 hours on low until the chicken is tender.
- Cook the Jasmine rice for 12-15 minutes in a pan of boiling water over a high heat. Meanwhile, blanch the pak choi for the sesame pak choi and thinly slice the spring onions.
- To assemble the bowls, divide the chicken and some of the cooking liquid over the jasmine rice, and serve the sesame pak choi and a generous amount of kimchee alongside. Sprinkle the spring onion – topped, tailed and thinly sliced – over the chicken and serve immediately.
In the recipe I’ve linked to above for my sesame pak choi I’ve used black sesame seeds. If you prefer and for extra flavour – as I have done here – substitute furikake instead.