Ingredients

4 scallions

1 1/2 lbs skinless, boneless chicken pieces

2 inch piece / 2 tbsp ginger, minced

3 cloves / 1 tbsp garlic, minced

2 stalks / 1 tbsp lemongrass, grated

1 tbsp caster sugar

4 tbsp soy sauce

3 tbsp rice wine or rice wine vinegar

Lay the scallions on the bottom of your slow cooker insert and place the chicken pieces on top.

Grate the ginger, garlic and lemongrass over a small bowl.

Add the sugar, soy sauce and rice wine to the ginger, garlic and lemongrass.

Pour the mixture over the chicken. Cover and cook on LOW for 6 hours or HIGH for 3.

20 minutes before serving, put in half a head of chopped cabbage or 4 baby bok choi and replace the lid. These greens will steam and be crunchy when you serve the chicken.