I wanted one whole chicken, but hubby came back with 8 pieces of chicken breasts!
I was planning to try out my new Philips Multi Cooker (PMC) by cooking the entire bird in there, after Miss B from EEWIF showed me a photo of her cooked bird in her PMC not too long ago. Hmmm… yummy!
With 8 chicken breasts, it’s another story. I definitely had to put on my thinking cap and think of Plan B. So I ended up making this in my Philips Multi Cooker😄
Just one of my Kitchen Gadgets …
The PMC was one of my latest additions of kitchen gadgets. I had wanted to buy a new Rice Cooker to kinda “replace” my 20-year old National Rice Cooker. It’s not that my “grand dame” was not working. On the contrary. She’s been fighting tooth and nail, winning every battle by providing us with nicely cooked rice and porridge and cakes! The new RC was thought of under the condition of “what if..”
I bought my PMC during the Big Sale month of January this year, by the way. Miss B already bought hers in December. It’s good to have someone giving a review for the same product. Thanks, Miss B for “pushing” me into buying this new toy. Ha ha …
I’m glad the PMC came with a recipe book in 2 languages (Dutch and French). I was turning the pages looking for a chicken recipe. There were a few – chicken curry, chicken tagine, basque chicken, however, the one that caught my eye was chicken legs with honey and soy sauce. I did not follow the recipe completely as there were too few ingredients used; only 4. I wanted more flavours which I’m used to in my cooking, however, what I was interested in was the method of cooking the chicken with the PMC. To me, the steps are more important than the ingredients that went in the chicken. Well, that’s just me 😜
The following are the ingredients I used a lot in my kitchen, not necessarily the same, but ingredients that are available in my kitchen pantry, hence it can be any “mystery” item😄
Main item –
8 pieces chicken breast meat
- 3 Tbsp Sushi & Sashimi Soy Sauce
- 2 Tbsp Worcestershire Sauce
- 2 Tbsp runny honey (I used Borneo Wild Honey)
- 1 Tbsp ABC Kecap Manis (dark sweet soy)
- 1 Tbsp Shaohsing wine
- 1 fat clove garlic, minced
- 1 lemon grass, minced
- 3 cm piece ginger, finely grated
- Fresh coriander leaves and stems, finely chopped
- Freshly-milled White pepper
- 1 tsp chilli flakes
- 1 Tbsp sesame oil
- In a clean bowl, prepare the marinade, mixing all the ingredients together (see marinade ingredients)
- In a large bowl, coat the chicken breast meat with olive oil.
- Select the Bake/ Fry function. Pan-fry 3 pieces of chicken meat at a time to seal and brown lightly for 1 minute each side. Transfer to a plate. Continue with the rest until the entire batch is done. Select the Off/Keep Warm function.
- Coat the chicken meat with the marinade and immediately transfer to the cooking bowl of the PMC. Select the Slow-Cook function and pre-set the timer to 35 minutes.
- After 35 minutes, make a cornflour mixture to thicken the gravy. Slow-cook for another 20 minutes.
- Garnish with torn fresh coriander leaves and white sesame seeds
Verdict: The chicken was tender and succulent, not dry, which I liked. I was amazed that the chicken browned really nicely with the Bake/ Fry function. The sauce turned out rather thin despite the cornflour mixture. Overall, it was a tasty chicken.
I will cook this again, but improving as I go along😉
This post is also linked to HonestMum @ Tasty Tuesdays live.
I’m also linking this special slow-cooked chicken to Lavender and Lovage’s Cooking with Herbs April Linky
Happy Easter everyone!
I’m glad to see the sun shining outside as I write this post😄
Have a great week!