Soy Sauce Chicken With Old Cucumber (Slow-Cooker)

This is a soupy soy sauce take.

I love the slow cooker for many reasons and believe that I have mentioned this more than once on this blog. It's a convenient way to cook. The basics - put all the ingredients into the pot, walk away for couple of hours while it works it's magic. The other reason I like it is that it draws out a rich, smooth flavour that is indescribably pleasant and makes meat oh-so-tender.

This is a dish I cook fairly often, with many variations. Carrots, potatoes, lotus root, dried red dates are some of the ways I change this recipe about.

The soup has a mild flavourful taste. I enjoy eating the cucumber flesh. This chicken dish is best eaten with white rice.

Old Cucumber And Chicken On The Slow-Cooker, Flavoured With Soy Sauce

Old Cucumber Chicken (Slow-Cooker)
Ingredients:
- ½ chicken
- 1 large old cucumber (remove seeds in the center, slice with skin on)
- 1 large onion (cut into chunks)
- 2 tbsp wolfberries (rinsed)
- 1 tbsp oyster sauce
- ½ tsp light soy sauce
- 3 cups hot water
- Fresh coriander for the garnish

To season chicken:
- 1 tsp dark soy sauce
- ½ tsp light soy

How-to:
1) Season chicken with light and dark soy sauce. Leave aside. Prepare the rest of the ingredients.

2) Switch the slow cooker on. Set on high. Add three cups of hot water into it.

3) Place onions, wolfberries and old cucumbers inside. Drizzle a little light soy and oyster sauce over. Stir.

4) Place the chicken on top. Slow cook for about 2 and a half hours (cooking time may vary), until chicken is lightly browned and tender, but not overly.

5) Serve garnished with fresh coriander.

1) Place vegetable ingredients into the slow-cooker.
2) Placing the chicken on top.
3) Almost done!

Tip: Baste the chicken (with either oyster sauce or the soup itself) after 1½ hours and continue cooking for a lovelier brown.

Soy Sauce Chicken With Old Cucumber (Slow-Cooker)

A Close-up - Chicken, Old Cucumber, Wolfberries, Coriander!

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Old Cucumber and Salted Kohlrabi Chicken Soup

Old Cucumber and Salted Kohlrabi Chicken Soup

 
It was in our Facebook group that I'd first heard of salted kohlrabi. Kohlrabi - what was it...german turnip, cultivar of cabbage ..according to Wikipedia.

Salted Kohlrabi

I've so far only included it in soups but I'm guessing it'll go great in braised dishes as well. 

It wasn't easy trying to find this ingredient. Partly because I had no idea how it would be packaged for the supermarket. I took some time reading the labels for each salted vegetable I picked up and it would have been easier to spot had it not all been compressed in little clear plastic packets. But joy, I found it!

AndDdDDdddd.. so was born this easy soup recipe.

Ingredients:
- 2 pcs whole chicken leg
- ½ medium old cucumber (remove seeds and slice)
- 1 medium red onion (quartered)
- 1 slice salted kohlrabi (rinsed and sliced into smaller pieces)
- 4 pcs dried black fungus (medium variety, soaked for 30 minutes, remove hard parts, slice into smaller pieces  if you wish)
- 1 medium carrot (cubed)
- 1- 1.5L water
- Salt and pepper to taste
- 1 stalk spring onion (chopped, for garnishing)

The ingredients

How-to:
1) Lay all the ingredients in the pot. Pour water in.
2) Boil until chicken is tender. (One hour on medium heat did it for me.)
3) At the last stage of cooking, taste and season with salt (if necessary) and pepper. Cook for awhile longer.
4) Serve garnished with spring onions.

Slow boil

Tadaaa! Tender chicken with salted kohlrabi and old cucumber

Soup of the day..slurp!

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