My lordy! We all know how much I love my slow cooker. Love! Well, the other day, the cord turned out to be freyed at the bottom because of the awkward manufacterer placement, and it blew a hole in my countertop. My dad couldn’t even fix it and he could teach McGuyver a thing or two about creating stuff. So my mother ran over her slow cooker she never uses, and i’m very happy for it but it is so small! Hardly big enough for a family of four, but needless to say today i’m giving it a test drive. I bought Oyster sauce over the weekend for a challenge recipe, but it turns out I was reading the wrong recipe. I’m glad to have it in the house though, i’m a big fan of the asian flavours and sauces so I’m going to try something and hopefully it turns out just right.
Slow Cooker Chicken in Oyster Sauce
- 2 chicken breasts, defrosted and cut in to chucnks
- 1/2 cup oyster sauce
- 1 cup water
- 1 tsp minced ginger
- 1 small onion chopped
- 2 cloves garlic, minced
- 2 tbsp dijon mustard
- 1 tbsp honey or brown sugar
- 2 tbsp lemon juice
- 1/4 cup toasted pine nuts
- white pepper to taste
Toast your pine nuts at 325 for about 15 minutes. Keep an eye on them!
Put the chicken in first, then mix the rest of the ingredients in a bowl and pour over the chicken. High for 4 hours, low for atleast 6. I served it over noodes, but I wish I had rice. Rice is perfect to soak up the wonderful flavour of the sauce. About 30-40 minutes before they’ll be finished you should add a paste of 1 tsp corn starch + water to thicken it up a little. It will only thicken if the contents are boiling. Serve over your rice (or macaroni hah!) and eat!