You can now make this Chinese takeaway classic in your slow cooker! The ingredients are usually stir-fried but in our version you cook the chicken first and then at the end combine with vegies and noodles.

Ingredient

• 250ml (1 cup) Massel Chicken Style Liquid Stock

• 2 tbsp soy sauce

• 2 tbsp Coles Asia Oyster Sauce

• 2 tsp sesame oil

• 2 tsp finely grated ginger

• 1 brown onion, cut into thin wedges

• 1 large carrot, peeled, halved lengthways, sliced

• 2 chicken marylands, skin removed

• 3 tsp cornflour

• 250g dried egg noodles

• 100g snow peas, halved diagonally

• 410g can baby corn spears, drained, halved

• Chopped fresh coriander leaves, to serve

Direction

1. Combine 250ml (1 cup) Massel Chicken Style Liquid Stock, 2 tbsp soy sauce, 2 tbsp Coles Asia Oyster Sauce, 2 tsp sesame oil and 2 tsp finely grated ginger in a slow cooker. Add the 1 brown onion, cut into thin wedges, 1 large carrot, peeled, halved lengthways, sliced and 2 chicken marylands, skin removed. Cover and cook for 5 hours on LOW, turning chicken halfway through cooking, if possible.
2. Remove the chicken from the slow cooker and place on a chopping board. Turn the slow cooker to HIGH. Combine 3 tsp cornflour with 1 tablespoon water, stirring until smooth. Stir into the liquid in slow cooker. Cover and cook for 15 minutes.
3. Meanwhile, cook 250g dried egg noodles in a large saucepan of boiling water for 3 minutes, adding the 100g snow peas, halved diagonally for the last 1 minute of cooking time. Drain and run under cold water. Set aside. Use a fork to shred chicken from the bone.
4. Add the chicken, noodles, snow peas and 410g can baby corn spears, drained, halved to the slow cooker. Use tongs to toss to combine.
5. Sprinkle the chow mein with Chopped fresh coriander leaves, to serve to serve.