SLOW COOKER CHINESE FOOD RECIPES

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SLOW-COOKER CHICKEN WINGS RECIPE | FOOD NETWORK KITCHE…



Slow-Cooker Chicken Wings Recipe | Food Network Kitche… image

The key to these super flavorful, tender wings is cooking them low and slow in a sticky-sweet Chinese-style BBQ sauce. A quick trip under the broiler gives them a crispy char -- just like at your favorite wing joint.

Provided by Food Network Kitchen

Total Time 2 hours 40 minutes

Cook Time 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

3 pounds chicken wings, split
Kosher salt
1/4 cup honey
1/4 cup hoisin sauce
3 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon minced fresh ginger
1/4 teaspoon Chinese five-spice powder
2 scallions, thinly sliced on a bias, for serving

Steps:

  • Put the chicken wings in a 6-quart slow cooker and sprinkle with 1 teaspoon salt. Mix together the honey, hoisin, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl or measuring cup. Pour the sauce over the wings and toss to mix. Cover and cook on high, stirring occasionally, until the wings are cooked through and tender and the sauce is slightly thickened, about 2 hours and 30 minutes.
  • Preheat the broiler to high. Line a baking sheet with aluminum foil. Transfer the wings to the baking sheet using tongs or a slotted spoon. Drizzle about 1/2 cup of the sauce over the wings; discard any remaining sauce. Broil, flipping the wing halfway through, until golden, about 6 minutes. Sprinkle with the scallions and serve warm.  

SLOW-COOKER BEEF CHILLI RECIPE | SAINSBURY'S RECIPES



Slow-Cooker Beef Chilli Recipe | Sainsbury's Recipes image

Use beef shin for more flavour in this delicious slow cooker chilli recipe. Add more chilli flakes if you want to up the spice factor but be careful, things could get hot!

Provided by Sainsbury's

Total Time 520 minutes

Prep Time 15 minutes

Cook Time 505 minutes

Yield 4

Number Of Ingredients 20

Olive oil spray
diced beef shin, fat trimmed
onion, sliced
cloves garlic, finely chopped
chipotle chilli flakes
ground cumin
smoked paprika
can chopped tomatoes
ale
beef stock, made with ½ stock cube
400g can kidney beans, drained and rinsed
red peppers, diced
dried mixed herbs
bay leaf
tomato puree
tortilla wraps
smoked paprika
jalapeño chilies, thinly sliced
2 tbsp coriander leaves, roughly chopped
low-fat soured cream

Steps:

  • Mist a large pan with spray oil and brown the meat all over (you may need to do this in two batches). Transfer the browned meat to the slow cooker, then add the onion to the pan and cook for 5 minutes, until browned and softened. Add the garlic with the chilli flakes, cumin and paprika and cook for 1 minute, until fragrant.

    Add this to the slow cooker with the chopped tomatoes, ale, beef stock, kidney beans, peppers, dried mixed herbs, bay leaf and tomato puree. Put the slow cooker on a low setting for 7-8 hours covered with the lid until the beef is completely tender. 

    Towards the end of cooking, preheat the oven to 180°C/gas mark 4. Cut the tortillas in half then cut each of these halves into 8 triangles. Spread these over a large baking sheet and sprinkle over smoked paprika. Bake for 8-10 minutes until crisp, then leave to cool.

    Once the beef has finished cooking, place a colander over a wide saucepan and transfer the chilli to this, allowing all the liquid to fall in to the saucepan. Place the meat and vegetables in the colander over a bowl to catch any further liquid. 

    Place the saucepan with the liquid over a high heat and reduce for 10 minutes so that it goes down by roughly half. Add the meat back into the pan and warm through, then divide between 4 bowls. Divide the tortillas and add the sliced jalapeños, chopped coriander and soured cream to serve.

Nutrition Facts : Calories 489 calories, FatContent 11.5 grams, SaturatedFatContent 5.0 grams, SugarContent 13.2 grams, SodiumContent 1200.0 milligrams salt, CarbohydrateContent 35.6 grams, FiberContent 10.0 grams, ProteinContent 52.3 grams

More about "slow cooker chinese food recipes"

SLOW-COOKER CHICKEN WINGS RECIPE | FOOD NETWORK KITCHE…
The key to these super flavorful, tender wings is cooking them low and slow in a sticky-sweet Chinese-style BBQ sauce. A quick trip under the broiler gives them a crispy char -- just like at your favorite wing joint.
From foodnetwork.com
Reviews 3.8
Total Time 2 hours 40 minutes
  • Preheat the broiler to high. Line a baking sheet with aluminum foil. Transfer the wings to the baking sheet using tongs or a slotted spoon. Drizzle about 1/2 cup of the sauce over the wings; discard any remaining sauce. Broil, flipping the wing halfway through, until golden, about 6 minutes. Sprinkle with the scallions and serve warm.  
See details


SLOW-COOKER BEEF CHILLI RECIPE | SAINSBURY'S RECIPES
Use beef shin for more flavour in this delicious slow cooker chilli recipe. Add more chilli flakes if you want to up the spice factor but be careful, things could get hot!
From recipes.sainsburys.co.uk
Total Time 520 minutes
Cuisine Mexican
Calories 489 calories per serving
  • Mist a large pan with spray oil and brown the meat all over (you may need to do this in two batches). Transfer the browned meat to the slow cooker, then add the onion to the pan and cook for 5 minutes, until browned and softened. Add the garlic with the chilli flakes, cumin and paprika and cook for 1 minute, until fragrant.

    Add this to the slow cooker with the chopped tomatoes, ale, beef stock, kidney beans, peppers, dried mixed herbs, bay leaf and tomato puree. Put the slow cooker on a low setting for 7-8 hours covered with the lid until the beef is completely tender. 

    Towards the end of cooking, preheat the oven to 180°C/gas mark 4. Cut the tortillas in half then cut each of these halves into 8 triangles. Spread these over a large baking sheet and sprinkle over smoked paprika. Bake for 8-10 minutes until crisp, then leave to cool.

    Once the beef has finished cooking, place a colander over a wide saucepan and transfer the chilli to this, allowing all the liquid to fall in to the saucepan. Place the meat and vegetables in the colander over a bowl to catch any further liquid. 

    Place the saucepan with the liquid over a high heat and reduce for 10 minutes so that it goes down by roughly half. Add the meat back into the pan and warm through, then divide between 4 bowls. Divide the tortillas and add the sliced jalapeños, chopped coriander and soured cream to serve.

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