Braised Chinese Soy Chicken

• Transfer chicken thigh (including pan juices!), onion, sweet soy seasoning, soy sauce mix and the water (for the chicken) to slow cooker and set cooking temperature to high. • Place lid on slow cooker and cook, turning thighs each hour, until chicken is tender and the meat is falling off the bone, 4 hours.

TIP: If you don't have a slow cooker, preheat oven to 200°C/180°C fan-forced. Transfer mixture to an ovenproof saucepan, cover with lid (or tightly with foil) and bake until chicken is tender, 90 minutes.

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook remaining garlic until fragrant, 1-2 minutes. Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, using a vegetable peeler, peel carrot into ribbons. Slice cucumber into half-moons. Thinly slice fresh chilli (if using).

• In a large bowl, combine carrot, cucumber, mixed salad leaves, a drizzle of vinegar and olive oil. Season to taste.