Slow Cooked Black Garlic Chicken

Prep Time: 10 minutes Cooking Time: 5.5 hours 4 servings

Products included in recipe

Ingredients

Quantity	Ingredient
1	Granny's Whole Chicken
2 tbsp \| 30 ml	black garlic, remove skin and chop (substitute roasted garlic if unavailable)
1 tbsp \| 15 ml	soya sauce
1 tsp \| 5 ml	sesame oil
1 tbsp \| 15 ml	black sesame seeds
1/4 cup \| 65 m	water
4 cups \| 1 litre	Chinese cabbage (suey choy), shredded
3 cups \| 750 ml	your favourite Asian noodles, cooked
1	red pepper, thinly sliced
1/2 cup \| 125 ml	red onion, thinly sliced
3 tbsp \| 45 ml	soya sauce
2 tsp \| 10 ml	cornstarch

Mix garlic, soya sauce, sesame oil and sesame seeds into a black paste.
Place water in bottom of slow cooker.
Unwrap frozen whole chicken and place in cooker.
Cover top of chicken with black paste.
Cook on high setting for 4.5 hours. Cooker should then switch to warm.
Mix cabbage, noodles, red pepper and red onion in a bowl and set aside.
Mix soya sauce and corn starch in a small bowl.
Remove whole chicken from cooker and set on a plate.
Skim excess fat from the top of liquid in cooker and discard.
Add soya sauce and cornstarch, mixing well.
Add cabbage mixture to cooker, then whole chicken and replace lid. Set cooker on high for 1 hour.
When done, remove chicken and cut into pieces.
Mix cabbage and noodles with sauce, serve with chicken pieces.