No slow cooker: To oven-cook, assemble into a deep ovenproof casserole dish. Cover with baking paper and foil. Bake at 160°C for 3 hours, or until chicken is tender. Add pak choy and soy sauce. Stand for 20 minutes before serving as described.
• ½ cup soy sauce
• ⅓ cup honey
• 2 tsps sesame oil
• 2 tsps toasted sesame seeds
• 1.6kg whole chicken
• 2 large oranges, sliced
• ½ cup chicken stock
• 2 whole star anise
• 6 (2 bundles) baby pak choy, trimmed and leaves separated
Combine ⅓ cup soy sauce, honey, sesame oil and sesame seeds in a large snap-lock bag. Pat chicken dry with paper towel. Place the chicken into the snap-lock bag and massage marinade into the flesh. Marinate in bag for 2-3 hours or overnight, if desired.
Remove chicken from bag and fill cavity with half the orange slices. Transfer to a 5.5- to 6-litre (large or banquet size) slow cooker. Add remaining marinade to the slow cooker with the stock and star anise. Arrange the remaining orange slices over the top.
Cover and cook on low for 8 hours, or on high for 4 hours. Set to warm and place the pak choy around the chicken, drizzle with remaining soy sauce. Stand for 20 minutes. Serve chicken from the slow cooker with juices and the pak choy. Accompany with coconut rice with peanuts and spring onions, if desired. Garnish with coriander or parsley and toasted sesame seeds.