I found this on a New Zealand site.
Make and share this Slow-Cooked Soy Chicken recipe from Food.com.
- 8 -10 boneless skinless chicken thighs
- 1 tablespoon cornflour
- 3 spring onions, sliced
- 4 cm piece fresh ginger, peeled and finely chopped
- 2 tablespoons peanut oil
- 3 tablespoons rice cooking wine
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon hoisin sauce
- 100 ml liquid chicken stock
- 2 zucchini, washed, sliced and salted
- Heat the oven to 180gC. Wash the chicken pieces, pat dry with paper towels and cut into 4cm chunks, discarding any fat in the process.
- Mix the cornflour with enough cold water to make a thin paste and toss the chicken pieces through it.
- Heat the oil in a casserole or heavy-bottomed pot and cook the chicken with the white part of the chopped spring onions and the ginger, stirring continually, until the chicken is lightly browned.
- Add the three sauces and stock and stir to incorporate all the browned bits stuck to the bottom. Cover and place in the oven.
- Cook for 30 minutes, pat the zucchini dry, add to the casserole and stir through, then cook for a further 10 minutes, or until the chicken is very tender.
- It is unlikely to need seasoning, but check before serving on plain boiled rice, garnished with the chopped spring onion tops.