I just realized that I promised my Slowed Cooked Chinese Five Spice Shredded Chicken Sliders with Apple Slices and Carrot, Black Radish and Jalapeno Slaw back in December and never got around to posting the recipes.
So now in the honor of the upcoming Chinese New Year and keeping my promise, I’m doing an extra post this week.
Be warned, this recipe is low on fat but not low on flavor. Only eat if you LOVE flavor because there is ALOT of it.
Hubby loves this these sliders and gives them a five-fingered and lip licking, thumbs up goodness rating. I have to admit I do as well. But I was completely surprised when it rendered him speechless. That is a rarity I promise.
And while Slowed Cooked Chinese Five Spice Shredded Chicken Sliders with Carrot, Black Radish and Jalapeno Slaw might sound a little complicated to make, it really isn’t. It just takes a little planning!
I braised the chicken thighs in a heavy concentration of chai tea and the rest of the spices. It was so fantastically good that I just couldn’t stop sneaking the “quality control” bites while I was preparing everything else. YUMMY!
The Carrot, Black Radish and Jalapeno Slaw is delicious but don’t panic if you can’t get black radishes. Use regular radishes instead. We were lucky enough to buy some from Ollin Farms at the Boulder County Farmer’s Market, my favorite Colorado farmer. Crisp, crunchy, slightly hot goodness.
If you’re running low on time, I have a few shortcuts for you. Instead, of making the homemade buns, use Hawaiian rolls. And for the slaw, use a bag of cole slaw mix if you don’t have time to make your slaw. Even the chicken has a shortcut. Use boneless, skinless chicken thighs in the place of the bone-in, skin on to save prep time.
Here are the cooking steps for the chicken sliders:
- I ordered the recipes below in the order of start to finish.
- Start with the Slightly Sweet Wheat Rolls recipe first and set it aside for rising while you get the chicken going.
- When the Slowed Cooked Chinese Five Spice Shredded Chicken is gently simmering away in the pot, punch down the dough and form into rolls, setting aside for the second rise.
- Preheat oven for rolls.
- Next make the Carrot, Black Radish and Jalapeno Slaw. Place the slaw in the fridge until needed.
- Pop the rolls into the preheated oven.
- Shred the chicken and simmer the juices down into the sauce.
- Remove rolls from oven, chicken from heat and allow everything to rest for about five minutes.
- Finally, assemble the sliders by slicing open a bun, adding some chicken, apple slices and topping with slaw.
And there you have it, an Asian-inspired recipe just in time for bringing in the Year of the Rooster and working towards the BETTER YOU because life should be enjoyed with loads of flavor.
Slightly Sweet Wheat Rolls
Slightly sweet wheat rolls perfect for when you're craving a Hawaiian roll.
20 - 25 minutes
Put sugar and yeast in a large bowl. Pour in warm water and mix well. Allow yeast to proof for about 10 minutes, until it is foamy on top.
Stir in the honey, oil and salt.
Add the whole wheat flour and one cup of the all-purpose flour to the liquid mix, stirring well. Start adding the third cup of flour until dough forms a soft ball. Turn the dough out on a floured surface and knead in the rest of the flour until the dough is smooth and elastic.
Lightly oil the bowl and add the dough, turning to coat. Cover bowl with a cloth and allow dough to rise until doubled, about 1 1/2 to 2 hours.
Lightly grease a 9 x 9 baking pan.
Cut dough into 12 equal portions and form into balls. Place equally spaced in the prepared pan.
Cover and allow the rolls to rose until doubled, about 30 to 45 minutes.
Bake rolls for 20 to 25 minutes or until when tapped, rolls make a hollow sound and are golden brown.
Brush tops with butter while rolls are still hot.
Slowed Cooked Chinese Five Spice Shredded Chicken Thighs
Slow cooked shredded chicken thighs braised in chai tea, Chinese five spice and chili flakes for a nice sweet heat.
Spicy, sweet Asian flavored chicken thighs marry with a spicy-sweet, slightly sour Carrot, Black Radish and Jalapeno Slaw on a sweet bun in a delicious harmony of flavors. So good, they rendered hubby speechless!
Saute garlic in oils in a large pot, over medium-low heat, until fragrant.
Add spices and brown sugar, stir well and cook until fragrant, about one minute.
Add chicken thighs to pot and pour in chai tea. Bring to a boil and reduce heat to a simmer.
Cook, stirring occasionally, until chicken thighs are cooked through and shred easily.
Remove thighs from the pot to a cooking board or large bowl. Using forks or your fingers, shredd the chicken off the bones. Throw away bones, skin and any pieces of unedible chicken (or use for chicken stock).
While you are shredding the chicken, keep the pot liquids simmering. Reduce until the sauce is thick.
Return chicken to the pot and stir to coat.
Remove meat from the heat and set aside to rest for at least 10 minutes before using.
Serve over rice, in tortillas or on slider buns paired with my Carrot, Black Radish and Jalapeno Slaw.
Carrot, Black Radish and Jalapeno Slaw
A spicy-sweet, slightly sour crunchy slaw perfect for pairing with pulled pork, chicken, fish or whatever.
Combine all ingredients in an acid-proof bowl, such as a glass bowl.
Allow the slaw to rest and meld in the fridge at least a half an hour before using.
More Bites of Asian Delight:
Korean Mini Taco Boats with Spicy Asian Slaw from Taste and See
Asian Collard Wraps with Peanut Sauce from Well Vegan
Hoisin and Ginger Pork Ribs from Eat Little Bird
Orange Glazed Tempeh Tacos from Euphoric Vegan
Spicy Chicken and Cilantro Wonton Soup from Rice with Everything