Ingredients:
1.2kg Whole chicken
8 pcs Water chestnut (Soak overnight)
4 Dried mushroom (Soak for 4 hours)
3 pc Chinese angelica (Tong kwai)
1 tbsp Wolfberry (Kei qi)
5 pcs Red dates
5 Dried Longan
5 pcs Solomon sea (Yuk chuk)
3 cups Water
1/3 tsp Sugar
1 tbsp Oyster sauce
1/4 tsp Salt
1/4 tsp White pepper
1.2kg Whole chicken
8 pcs Water chestnut (Soak overnight)
4 Dried mushroom (Soak for 4 hours)
3 pc Chinese angelica (Tong kwai)
1 tbsp Wolfberry (Kei qi)
5 pcs Red dates
5 Dried Longan
5 pcs Solomon sea (Yuk chuk)
3 cups Water
1/3 tsp Sugar
1 tbsp Oyster sauce
1/4 tsp Salt
1/4 tsp White pepper
Methods:
1. Marinate the chicken with salt, pepper, sugar and oyster sauce.
2. Place the chicken into the slow cooker pot. Add in the herbs, mushrooms, water chestnut and water.
3. Cook for 6 hours under “Auto” setting.
4. Serve Hot.