Drunken Chicken and Rice, a quick and easy slow cooker recipe that is so delicious, it will make week night dinners feel special.
Drunken Chicken and Rice, my go-to recipe for those busy weeknights. Very often, when I get asked how am I doing, I always find myself replying "Doing really good, very busy with the family. The children's social calendar can get far more active than the adults." And that often beckons the next question, "Where do you find time to make dinners most nights of the week?" While I do try my best to make home cooked meals for the family, I do understand that it is sometimes very tempting to just order take out or eat out.
And here is where the help of a slow cooker comes in handy. Using a slow cooker often involves quick and easy preparation and a slow cooking time, which would allow for busy families to have a warm and delicious home cooked meal at the end of the day.
Take for example, this slow cooker chicken dish recipe that I am about to share. The chicken can be marinated in a ziplock bag the night before and placed in a slow cooker the next day before you head out to work or go about running your errands for the day. I added some baby bak chop which I popped into the slow cooker to cook for the last 20 min before serving. I also have an electric rice cooker, which is also extremely convenient as I can set the timer for the rice to be cooked and ready at a certain time. If you don't have an electric rice cooker, cooking rice over the stovetop in a pot should take no longer than 20 min. I hope this recipe will help make week night dinners more about quality time with the family over a warm meal!
Drunken Chicken and Rice (Slow Cooker)
by Miss Crumbs A Lot, inspired by "The Slow Cooking Bible"
8 pieces Chicken Thighs (skin on, deboned)
1/3 cup Shao Xing Chinese Cooking Wine
1/2 tsp Chinese 5-Spice Powder
1/2 tbsp Light Soy Sauce
1/2 tsp White Pepper Powder
1 tbsp Oyster Sauce
1 1/4 cup Rice (rinsed and drained)
1/4 cup Shao Xing Chinese Cooking Wine
1 oz Ginger (smashed)
3 cloves Garlic
1 cup Chicken Stock
Spring Onion (for garnishing)
Light Soy Sauce (as condiment)
1. Marinate chicken pieces with Chinese cooking wine, 5-spice powder, soy sauce, pepper and oyster sauce. (May be prepared the night before and placed in a ziplock bag and refrigerated)
2. Place in slow cooker and cook on high for 3 hours or low for 6 hours.
3. Place rice in a rice cooker with Chinese cooking wine, ginger, garlic and chicken stock. Cook accordingly to ricer cooker instructions. If using stovetop method, bring ingredients to a boil, stir then cover the pot and reduce hear to medium low. Cook for 20 min (do not lift lid). Remove from heat and fluff with fork.
4. Garnish with chopped spring onions and serve with soy sauce.
A Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer.
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