ChowMein wrote:Me mum cooked this many times for me and me litter mates .
It's chicken legs and/or thighs slowly cooked with spuds , or turnips/daikon , onions , ginger , a dash of soya , and oyster sauce ( amounts varied , dump the stuff in according to how you might like it ).
Toss it in a slow cooker .
This is a variation of her soya chicken as follows :
Place chicken in a pot , almost cover the bits with water , add soya to taste ( mum put in lots ) .
Bring to boil , reduce heat to very low and simmer .
Better yet , toss in a slowe cooker and add orange peels (dad keep dried ones in a jar , i am uncertain if they were mandarin or clementimes ?) , slivered ginger , garlic , and use oyster sauce / mushroom sauce and just a dash or three of the soya .
I make something very similar involving cubed rind-on slab bacon (pork belly) ... but the pork belly takes longer to get tender than chicken legs, so my usual modus operandi is to get the pork almost tender, then add the daikon in the last 40 mins, and the spuds in the last 20-30. The onions and ginger can be added early, medium or late, depending on how much (if any) textural presence you want from them. My pork belly version also uses a little star anise instead of oyster sauce, and i like to go light on soy sauce. I'll usually add a few dashes of mirin to complement the sweetness of the pork.
There are numerous other variations you can do. I've done versions of this with salmon frames (used to make the stock), and diced/scraped salmon flesh (added during the last 3 mins) ... just eliminate the oyster sauce and replace the soy with a few dashes of fish sauce and a little chicken glace to intensify and balance the flavor.