for 4 portions
½ cup soy sauce (125 ml)
½ cup honey (150 g)
¼ cup rice wine vinegar (60 ml)
½ onion, chopped
2 cloves of garlic
pepper, to taste
1 teaspoon ground ginger
4 chicken breasts
3 tablespoons of corn flour
¼ cup of water (60 ml)
spring onion, to taste
sesame seed, to taste
In a small bowl, mix the soy sauce, honey, rice wine vinegar, onion, garlic, pepper and ground ginger and set aside.
Oil the slow cooker and add the chicken breasts. Pour the sauce over the chicken, cover and cook over high heat for 3-4 hours.
Remove and drain the chicken and set aside in a large bowl.
Grate carefully with two forks.
Transfer the remaining sauce to a saucepan and add the water mixed with the cornstarch. Reduce over medium heat until the sauce is thick.
Add the chicken to the sauce and mix well.
Serve on a bed of rice with spring onions and sesame seeds!