Drunken Chicken



Hello Dear Reader,

I made this great little recipe for my Mother in laws birthday in the middle of June and I thought I would post it as it is super easy and takes hardly any time at all to put on. It's another slow cooker recipe so apart from 10 to 15 minutes of a morning (rinsing the chicken takes most of that) you are rewarded with an amazing aroma, fall apart chicken and broth-y goodness when you get home at night.

Ingredients for Drunken Chicken-light soy, brown sugar, oyster sauce, Chinese cooking wine, 5 spice, star anise, chicken stock, garlic, ginger, chilli and of course a whole chicken. The chicken didn't make it into the photo
Add all  ingredients, for the stock, to the bowl of the slow cooker and give it a good stir




Add rinsed chicken to "Drunken Stock" and cook on low for 8 hours.
After 8 hours of slow cooking, remove chicken from stock


Remove skin from chicken and discard, then remove chicken meat from the carcass and shred, put directly onto the serving dish

Pour over about 1 to 2 cups of hot broth and sprinkle over chopped spring onions, serve immediately 


Serve chicken with rice and extra hot broth
Ingredients

1 whole chicken up to 1.8 kg

1 litre water

1 litre chicken stock (I use massel stock cubes)

2 cups Chinese cooking wine (available at asian grocers)

1/2 cup light soy

1/3 cup oyster sauce

1/3 cup brown sugar

4 garlic cloves, cut into chunks

6 cm piece of ginger, peeled and cut into chunks

3 star anise

1 teaspoon five spice

2 or more chillies, depending on hot you like it, cut into chunks

Method

Rinse chicken, inside and out, under cold water and let drain in a colander

Combine the water, stock, cooking wine, sauces, sugar, garlic, ginger, 5 spice and chilli in the bowl of a slow cooker

Add chicken and cook on low for 8 hours

Remove chicken from broth and strain broth through a fine sieve into a large saucepan, discard solids

You can either remove all chicken meat from the carcass or cut chicken into pieces with a sharp knife. I remove and shred the meat straight onto the serving dish. Then heat the broth through and pour over about 2 cups of broth and top with chopped spring onions, you want the chicken moist but not swimming in broth. I put the  extra broth in a large bowl with a ladle for people to serve over their rice and chicken.


So, tell me, what is your go to recipe, for chicken, in the slow cooker?
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What we ate this week

Hello Dear Reader,

This weeks "What we ate ect,ect" is a bit different as I have been away (at Norfolk Island) My sister and I are both frugal eaters and even with very expensive groceries on Norfolk, we ate some wonderful meals. I have also included photos of a couple of lunches, because we were really active we were looking for a substantial meal at lunch time too.

Saturday Lunch - My sister made 2 beautiful salads to take with us to the airport to eat for lunch before boarding. She makes amazing salads!

Amazing salad made by my sister

Saturday Dinner - Pan fried Lamb with Quinoa and Silverbeet



Sunday Lunch - we were able to buy half an egg and bacon pie and we had half of it for lunch with fresh rocket leaves and parsley, dressed with lemon juice


Sunday night - was the welcome Fish Fry Dinner for the beginning of the Ballroom Dancing Week

Monday Lunch - was a re-run of yesterday, we had the other half of the egg and bacon pie with more rocket leaves and parsley, dressed with lemon juice

Monday Dinner -  We each had one of the tins of Wild Pink Salmon with Vegetables by St Dalfour. These tins cost $3.69 each at Coles, and I think represent excellent value for money and are a premium product.

Tuesday Lunch - We had a lunch out at Bailey's Restaurant, at "Govs" they have a daily lunch special, only $10. I had the Chicken and Pesto Tagliatelle. Delish!


Tuesday Dinner - was a re-run of Sunday, this time with added caramelised onion


Wednesday Lunch - An omelette with 1/2 a St Dalfour can in each one with avocado and parsley


Wednesday Dinner - The Lions Organisation prepared this lovely Roast Chicken Dinner, it was included in our "Nautical Themed" dinner dance. Totally delicious. I enjoy any meal I don't have to cook myself

And the dessert was equally delicious 


Thursday Lunch - Another lovely Omelette 


Thursday Dinner - We forgot to take a photo, sorry. We had steamed Broccoli, sautéed silverbeet and Mashed, buttered Sweet Potato with 1/2 a can each of St Dalfour. We also had this as a lunch at the airport, coming home on Saturday



Friday Lunch - Can't for the life of me remember what we had!

Friday Dinner - We had a beautiful dinner and a hoot to boot at this new restaurant called "The Jolly Roger" I had the Yellow Tail Tuna with a black pepper and sesame seed crust, onion jam, steamed broccoli and herbed rice. It was so delicious! The owners of this restaurant are new to the island and the locals have welcomed them with open arms. The place was absolutely full with everyone having a ball, there was even a marriage proposal at the table next to us, they were also there for the Ballroom Dancing Week


We arrived home on Saturday afternoon, late and were greeted by lovely Hubby. He had made Chinese Roast Pork and Chinese BBQ Pork. What a delight to come home to!


And there was enough for dinner on Sunday night. Sweet!



Monday - we had beautiful Tempura Fish with Steamed Basmati Rice and  home grown Bok Choy


Tuesday - Curried Pumpkin Soup with toasted Rye Bread and lashings of butter
The weather has turned super cold, so this curried pumpkin soup warmed our toes
So, tell me, what was on your menu this week? Did you go out for a "Lunch Special" or special occasion? 
1

Sorting the seeds

Hello Dear Reader,

I have been savings seeds for a long time now, any seeds from bought produce, get rinsed and dried and then popped into an envelope. My collection was getting out of hand though and I was on the look out for a partitioned wooden box with a lid to store my seeds. A few Saturdays ago, while looking through an OP shop in Sutton Street, Redcliffe, I found what I was looking for and it was only $5.00! Sweet.

Before the saved seed container makeover
I also learnt how to make origami paper packets from Morag at Our Permaculture Life. They did the trick and now all my saved seeds are sorted and look just beautiful

Origami packets for saved seeds
I used to use envelopes to store my seeds
Saved Jap pumpkin seeds
Saved Jalapeño seeds
Saved Bok Choy, Cherry Pepper, Coriander, Madagascar Bean , Jap Pumpkin, Pidgeon Pea


Saved Seeds in origami packets stored in a beautiful and practical box
So, tell me. how do you keep your saved seeds?
8

The best of Norfolk Island


Hello Dear Reader,

I promise this is the last post about Norfolk Island, I thought I would put up some lovely photos both of the Island itself and of our fun times Ballroom dancing. I hope I am not boring you!

My sister and I, the backdrop is the historic village of Kingston
My sister an I at a Devonshire tea, which is part of the half day tour
This was to be the only sunny day, we had wet windy weather for the rest of the week!


Beautiful fresh scones with jam and cream
St Barnabas Chapel, it has a fascinating history and is in the top 10 chapels in Australia






Emily Bay is a lovely place for a swim in summer, it is protected by a reef, so no sharks or other things that bite, can get into the bay


Norfolk Pine Trees
Beautiful happy cows, they live an idealic life, no stress here. They have right of way on the roads




We walked the length of Emily Bay most days to soak our sore feet
The ruins of a lime kiln
More Norfolk Pine trees

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Each year they have a fancy dress night and this years theme was Nautical. Anything above or below the sea
My sister and I kept it simple with an "instant sailor kit" just a collar and a hat. However a lot of people went to amazing lengths, there were lots of pirates and wenches.




The Ballroom Dancing week, Committee. They do an amazing job!
Rawsons Hall all decked out. The committee always do a fantastic job at decorating the hall



Our teachers. Tanya and Jan dressed up as seals the fancy dress night
After the costumes had been taken off, just way too hot to dance in
Monique and I dressed up for the formal night. The dress I am wearing was given to me from my daughter when she moved up to Cairns. It fits like a glove. 
All dancers receive a certificate for surviving the Ballroom Dancing Week

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Now for the food

Along with other groceries we bought with us, we bought 6 cans of these. They are fantastic on their own or made into an omelette. The parsley was growing in the garden, where we stayed, just outside our door


The cake, celebrating 20 years of the Ballroom Dancing Week on Norfolk Island
The Chicken Roast dinner was cooked by the local Lions Association
Dessert was Apple Strudel with peaches, ice cream and raspberry coulis


A magnificent meal from the Jolly Roger Bar and Restaurant
Yellow tail Tuna with steamed broccoli, onion jam and herbed rice. The fish was so fresh and cooked to perfection. We had an absolute ball at this restaurant and highly recommend it!
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And finally, this sums the whole week up! There is a great embroidery shop in town and this was worn by a lovely gentleman. What a hoot!

So, tell me, what is a lasting memory, of a holiday you have had?

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