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Slow Cooker Kung Pao Chicken

 Serves 4

  • 1/3 cup Chicken stock
  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp honey
  • 2 garlic cloves, crushed
  • 3cm piece fresh ginger, peeled, finely grated
  • 1 long red chilli, thinly sliced
  • 1 tbsp peanut oil
  • 750g skinless chicken thigh fillets, cut into 3cm pieces
  • 2 small red capsicums, roughly chopped
  • 2 tbsp roasted peanuts, roughly chopped
  • 2 green onions, thinly sliced
  • Steamed jasmine rice, to serve
  • Red chilli, thinly sliced, to serve
  1. Combine stock , sauces , honey , garlic , ginger and chilli in a bowl.
  2. Heat oil in a large frying pan over medium-high heat. Season chicken with salt and pepper. Cook chicken, in batches, for 2 minutes or until browned. Transfer chicken to slow cooker. Pour sauce mixture over chicken. Cover. Cook on LOW for 3 hours (or HIGH for 1 hour 30 minutes) or until chicken is tender.
  3. Add capsicum . Cover. Cook on LOW for 30 minutes (or HIGH for 15 minutes) or until capsicum is tender and sauce has thickened slightly.
  4. Spoon chicken into a serving dish. Top with peanut , onion and extra chilli . Serve with rice .