1xsize 14 Bostock Chicken (1.3-1.5 kg)
120ml dark soy sauce
240ml kecap manis sweet soy sauce
125ml chicken stock or water
5cm piece ginger, peeled, grated
½ bunch spring onions, roughly sliced

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1.Lay the bird on a cutting board and pat the skin dry.
2.Using kitchen twine, tie the ankles together to help achieve more even cooking and better handling.
3.Measure the liquids into a large bowl (or the crockpit basin itself) and whisk together.
4.Add the grated ginger, spring onion and 8-9 healthy cranks of the pepper mill.
5.Place the bird breast-side down into the marinade and cover for 3 hours minimum - though overnight will give the best result.
6.Remove the chicken from the marinade and place into a slow cooker breast-side up.
7.Pour over the marinade (ideally the liquid should come ⅓ up the bird, so add a touch of water if needed).
8.Turn the slow cooker onto high and cover with a lid. Cook for 2½ hours.
9.Open the slow cooker every 30-40 minutes and baste with the cooking liquid.
10.You can also cook it in a thick casserole pot with a lid in the oven at 130°C.
11.To check if cooked, insert a cooking thermometer in the thickest part of the thigh and breast – the meat should be 75°C.
12.If a thermometer isn’t available, skewer the thick parts and look for completely clear juices.
13.Remove the chicken and rest for 15-20 minutes.
14.It will still look quite pale at this stage.
15.Strain the cooking liquid into a saucepan and reduce by half until glossy.
16.Place the chicken in a high-sided bowl and generously pour over the glossy sauce.
17.Serve with plain jasmine rice and stir-fried seasonal vegetables.

Food styling, recipes & photography David Neville

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