This is the chicken version of the
beef rib stew. The recipe was from my aunt
and is really easy to make. It was originally cooked in a pot but the slow
cooker always brings out the best in any recipe.
5 lb (2 kg)chicken portions
(on the bone).
2 x4 oz (110g)
tomato concentrate paste
2 tablespoonsWorcestershire sauce
1 tablespoonsoy sauce
500 ml (16 fl oz)water
Cut carrots, and onions into pieces.
Peel and cut potatoes into 1/8th pieces.
Combine carrots, onions, chicken in the slow cooker.
Add tomato paste, star anis, cloves, bay leaf, Worcester sauce,
soy sauce, sugar and water.
Stir ingredients in slow cooker to mix.
Cover and cook on low heat for 2 hours and then add potatoes and
top up water if necessary..
Cook for another 7 hours. (Optional: set
cooker to high heat and cook for 3½ hours to save time).