Serves 4


  • 1 (3-pound) roasting chicken
  • 1 onion, chopped
  • 1 1/2 cups sliced carrots
  • 3-inch piece of fresh ginger root, peeled and sliced
  • 2 garlic cloves, sliced
  • 1 large, mild red chili, halved
  • 3 large star anise
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 Tbsp. light brown sugar
  • 4 cups boiling water
  • Small bunch of cilantro
  • 3 ounces snow peas, thickly sliced
  • 5 ounces bok choy, thickly sliced
  • Salt and pepper, to taste
  • 7 ounces dried egg noodles, for serving


    Preheat the slow cooker, if necessary. Place the chicken, breast-side-down, in the slow-cooker pot. Add the onion, carrots, ginger, garlic, chili and star anise and spoon over the soy sauce, vinegar and sugar. Pour the boiling water on top.

    Add the cilantro stems, reserving the leaves, and season to taste. Cover and cook on high for 5 to 6 hours, or until the chicken is thoroughly cooked and the meat juices run clear when the thickest parts of the leg and breast are pierced with a sharp knife.

    Transfer the chicken to a cutting board and keep warm. Add the snow peas and bok choy to the pot, cover again and cook for about 10 minutes, or until just wilted. Meanwhile, cook the noodles according to the package instructions, drain well and divide between 4 bowls.

    Carve the chicken into bite-size pieces and arrange on top of the noodles with the reserved cilantro leaves. Then ladle over the hot broth and serve.

    From Slow Cooker: 500 Recipes (Hamlyn) by Sara Lewis.

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