Slow Cooker 5 Spice Chicken

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  Garlic(120g)
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  Ginger, Fresh Root
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  Vegetable oil(30g)
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  Sesame Oil, Toasted(3g)
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  Soy Sauce, Low Sodium(30g)
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  Brown sugar(30g)
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  Five-Spice Powder, Chinese(30g)
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  Chicken Thigh, Bone-In, Skin-On(1814g)
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  Yellow Onion
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  Chinese cooking wine (Shaoxing)(30g)

Instructions

1. 1Mince the fresh garlic and grate the fresh ginger root using a microplane or fine grater. In a small bowl, whisk together the minced garlic, grated ginger, vegetable oil, toasted sesame oil, low-sodium soy sauce, brown sugar, and Chinese Five-Spice Powder until fully combined.
2. 2Pat the chicken thighs dry with paper towels. Rub the spice mixture generously all over each piece, working it under the skin and into any crevices to ensure even coating.
3. 3Dice the onion and scatter it across the bottom of a large skillet or Dutch oven. Arrange the spiced chicken thighs skin-side up on top of the onion, fitting them snugly in a single layer. Pour the Chinese cooking wine around (not over) the chicken pieces.
4. 4Cover the skillet with a lid and cook over medium heat for 12–15 minutes until the liquid comes to a gentle simmer, then reduce heat to medium-low. Continue cooking covered for 45–50 minutes until the chicken is very tender and cooked through (internal temperature reaches 165°F when measured in the thickest part of the thigh).
5. 5Remove the lid and increase heat to medium-high. Cook uncovered for 8–10 minutes, tilting the pan occasionally, until the skin begins to brown and crisp at the edges.
6. 6Adjust your oven rack so the top of the chicken will be 4–5 inches from the broiler element. Transfer the skillet to the broiler and broil on high for 3–5 minutes, watching closely, until the skin is deep golden brown and crispy. Remove immediately if browning too quickly.
7. 7Let the chicken rest in the pan for 3 minutes, then transfer to a cutting board and let cool for 10 minutes.
8. 8Divide the cooled chicken evenly into 10 airtight containers, distributing the braising liquid and onions evenly among them. Seal and refrigerate for up to 5 days, or freeze for up to 3 months.