Slow cooker chicken chow mein is a Chinese takeaway classic that can now be cooked using a slow cooker. In this version, the chicken is cooked first and then combined with veggies and noodles at the end.
250ml (1 cup) Massel Chicken Style Liquid Stock
2 tbsp soy sauce
2 tbsp oyster sauce
2 tsp sesame oil
2 tsp finely grated ginger
1 brown onion, cut into thin wedges
1 large carrot, peeled, halved lengthways, sliced
2 chicken marylands, skin removed
3 tsp cornflour
250g dried egg noodles
100g snow peas, halved diagonally
410g can baby corn spears, drained, halved
Chopped fresh coriander leaves, to serve
Step 1 Combine stock, soy sauce, oyster sauce, sesame oil, and ginger in a slow cooker. Add onion, carrot, and chicken. Cover and cook for 5 hours on LOW, turning chicken halfway through cooking if possible.
Step 2 Remove chicken from the slow cooker and place it on a chopping board. Turn the slow cooker to HIGH. Stir cornflour into 1 tablespoon of water until smooth. Stir into the liquid in the slow cooker. Cover and cook for 15 minutes.
Step 3 Meanwhile, cook noodles in a large saucepan of boiling water for 3 minutes, adding snow peas for the last 1 minute of cooking time. Drain and run under cold water. Set aside. Use a fork to shred chicken from the bone.
Step 4 Add the chicken, noodles, snow peas, and corn to the slow cooker. Use tongs to toss to combine.
Step 5 Sprinkle chow mein with coriander to serve.