Crispy Chinese Shredded Chicken

Ingredients

• 3 - 4 lb / 1.5 - 2 kg whole chicken, skin on

• 2½ cups Chinese cooking wine (or sherry) (see notes)

• ¾ cup brown sugar (or substitute with white sugar)

• ¼ cup black vinegar (or substitute with malt vinegar, or white vinegar. Don't use balsamic)

• 1¼ cups light soy sauce (or substitute with ¾ cup ordinary soy sauce + ½ cup water + 1 tsp salt)

• 3 tbsp coarsely chopped ginger (no need to peel)

• 4 garlic cloves, crushed (not minced , just bang down on the clove (skin on) with the side of a knife or meat mallet so it bursts open but is still largely one piece. Then remove the skin)

• 3 tbsp cooking oil (vegetable or canola)

Instructions

1. Place all ingredients except the oil in slow cooker.

2. Slow cook on high for 8 hours.

3. Remove chicken from braising liquid.

4. Shred with your hands or two forks, including the skin. The meat should fall off very easily.

5. Heat 1 tbsp of oil over high heat in a large heavy based fry pan.

6. Add chicken (enough to cover the pan without crowding it) and drizzle over braising liquid.

7. Cook until the underside is browned and crispy (about 1½ minutes), then remove from the pan. Don't flip the chicken

8. Repeat with remaining chicken (it takes about 3 batches).