Serves 4 – 6
2 medium onions, sliced
4 garlic cloves, crushed (5mls dried garlic flakes)
1/3 cup apple cider vinegar
1/3 cup soy sauce
1 tablespoon brown sugar
1 bay leaf
¼tsp black pepper
1 – 2 pieces of chicken per person
1 teaspoon paprika
1 cup long-grain white rice
1 large head bok choy, cut into 2 cm strips (you can use cabbage if you prefer)
2 large spring onions, thinly sliced
- In a slow cooker, combine the onions, garlic, vinegar, soy sauce, brown sugar, bay leaf, and black pepper. Place the chicken on top and sprinkle with the paprika.
- Cook, covered, until the chicken and onions are tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).
- Twenty minutes before serving, cook the rice according to the package directions.
- Ten minutes before serving, if the slow cooker is on the low setting, turn it to high. Gently fold the bok choy into the chicken and cook, covered, until tender, 3 to 5 minutes. Serve with the rice and sprinkle with the scallions.