Method

• 1.
  If cooking in the oven, preheat oven to 150°C. Heat a large heavy-based ovenproof saucepan with a lid over high heat.
• 2.
  If using a slow cooker, select ‘saute/ sear’ and preheat.
• 3.
  Add oil and sear the chicken skin-side down (in batches if necessary), turning frequently, for 5-6 minutes until skin is golden and chicken is browned all over.
• 4.
  Place the vinegar, soy sauce, sugar, pepper, bay leaves, ginger, garlic, onion and stock in a large bowl and stir to combine. Pour over the chicken.
• 5.
  If cooking in the oven, bring to the boil. Cover with the lid and braise for 1 hour 30 minutes or until chicken is very tender.
• 6.
  If using slow cooker, cover with lid, select ‘slow cook’ and set the timer to 6 hours.
• 7.
  Remove lid and stir through snake beans. Stand for 5-6 minutes until beans are cooked but still with a crunch. Scatter with long green shallot and chilli. Serve with steamed rice.