Combine 250ml (1 cup) Massel Chicken Style Liquid Stock, 2 tbsp
soy sauce, 2 tbsp 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.
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.
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.
Add the chicken, noodles, snow peas and 410g can baby corn spears,
drained, halved to the slow cooker. Use tongs to toss to combine.
Sprinkle the chow mein with Chopped fresh coriander leaves, to
serve to serve.
