Hoisin chicken drumettes
8
Points®
Total time: 6 hr 25 min • Prep: 10 min • Cook: 6 hr 15 min • Serves: 4 • Difficulty: Easy
Being cooked for so long means that the chicken will fall straight off the bone and every mouthful will deliver and explosion fresh Asian herbs and spices. We dare you to try eating this without using your fingers!
Ingredients
Skinless chicken wing, raw
700 g, (Buy 800g drumettes), skin removed, fat trimmed
Hoisin sauce
⅓ cup(s), (80ml)
Soy sauce
2 tbs
Freshly squeezed orange juice
¼ cup(s), (60ml)
Fresh ginger
1 tsp, finely grated
Garlic
2 clove(s), crushed
Fresh red chilli
1 whole, finely chopped
Fresh coriander
⅓ cup(s), plus extra to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken, turning, in batches, for 5 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
2
Combine hoisin and soy sauces, juice, ginger, garlic and chilli in a jug. Pour over chicken. Cook, covered, on low for 6 hours (or high for 3 hours).
3
Transfer chicken to a plate and cover to keep warm. Place sauce in a medium saucepan. Skim any oil from surface of sauce. Bring to the boil. Boil, uncovered, for 5 minutes or until slightly thickened. Stir in chopped coriander. Serve chicken drizzled with sauce and topped with extra coriander.
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