Slow cooker Hoisin chicken wings or drumsticks

[judydawn]

Hally perhaps you can print your friend some recipes that are non-TMX when you find she really likes something you have made for her - does she have a SC or PC?  Down the track when she is feeling better she might like to cook them herself.

[Halex]

Good idea, she has a slow cooker.

 

[Wonder]

Having these tonight but DH will be making them with thigh fillets (they won't be defatted the way I like but I ran out of time last night). We will also be cooking them in the oven on 160 because we don't have a slow cooker. Do you think 1 times the recipe would be OK for 1kg of thigh fillets?

[judydawn]

That quantity is fine for 1 kg thighs Wonder.

[maddy]

On the menu this week too with chicken thighs....I still have hang ups touching chicken legs with skin, or even a whole chook....looks too much like the bird and it turns my stomach    Gretch's beer ass chicken picture positively made me shudder   :oLOL.

[Wonder]

Thanks Judy.

Maddy, my Mum could never touch a full chook and used to get me to prepare them for her, I was known to chase her around the house with the chook before it got to the ove, many a time she locked herself in the bathroom 

[maddy]

LOL, you meanie!......I have had my neighbour over before to place it in the dish for cooking   that's embarrassing to admit that.
now I am a big girl and use 2 sets of tongs instead    

[Wonder]

I know I'm cruel but it still makes me laugh even thinking of her locking herself in the bathroom! She always shopped at the Victoria Market every Tuesday and with 8 kids she had to buy a lot of meat, she would have to wait until we came home from school to do anything with it all because she couldn't touch it!! My kids love me telling them about it. She must have got over her phobia though because she hasn't had any kids at home for over 20years.

[maddy]

Wonder....how did this work out using 1kg thighs with the sauce amount?
I'm going to make this shortly in the slow cooker, and wasn't sure if I should double the sauce?

[Wonder]

Sorry Maddy, did thread didn't come up for me so I didn't see your message. Unfortunately I can't 100% confirm the sauce amount. My instructions for DH was to have the oven on 160 which of course was way too high when cooking for 3 - 4 hrs, by the time he checked the dish at the 3hr mark as per my instructions it was already quite dried out. The taste was still good but there wasn't any sauce as such. Going from our end result I would say if you are cooking in the slow cooker you would be fine.

[maddy]

No worries....usually there's lots of juice in the s/c....so I'll leave it as is.   
Having it with soba noodles so it should be fine.
Thanks.

[maddy]

I am sorry for successfully making this dish look like a dogs dinner! LOL



I mixed the stirfry veg and soba noodles in with the chicken and juice...hence its appearance 
I used 1kg thighs, chopped into larger pieces, and slow cooked for 3 hours on high.
It really was delish....but I am miffed why mine looks so pasty coloured compared to some of your dishes 
not sure if it was because I used a larger amount of chicken....not sure.
I made the hoisin sauce listed.

P.S.....and I am protected from vampires from the garlic intake 

[Wonder]

Interesting your's is light in colour Maddie, was the hoisin sauce that colour? Mine was quite dark

[maddy]

When I made the sauce it was dark.....so    have no idea really.

[JulieO]

I made this today but instead used my pc to do so as I'm just so happy with how chicken turns out in it.  

Was a little worried as there was only a combo of 3/4 cup of liquid and that wasn't thin like stock or water so was worried that it wouldn't come to pressure.  What I did was put the pc on a metal simmer mat that I used to use under my Le Creuset pots so the food wouldn't stick.  I locked the lid in place and set for high pressure over med heat while I was making fried rice.
 
At the end of making the rice the pc was emitting steam but hadn't come to pressure, so I turned it off and opened the lid.  Gave it a stir and could see there was more liquid in there now from the chicken.  Removed the simmer mat from under the pot and locked the lid and brought to high pressure over high heat and once stabilised cooked for only 7 mins because of the previous cooking.  
I then released pressure using the cold water method which took about 2 seconds and removed the lid.  The meat was falling off the bones, so I removed it to a warmed serving bowl and put the pc over high heat uncovered for about 2 mins until syrupy and then poured the sauce over the chicken in the serving bowl.

Went perfectly with the fried rice, loved it.  

The only other things I did differently was; only used 3 garlic cloves (DH has to go to a function tonight and I didn't want people backing away from him!)  I liked the flavour so will only use 3 next time too.  Also I completely forgot about the sesame oil   but it wasn't missed.

Will def make again in the pc.  I used hoisin sauce from this recipe that I made a few months ago.

http://www.forumthermomix.com/index.php?topic=6588.0