Slow-Cooker Hainanese Chicken Rice

Reserve 2 tsp soy. Place remaining soy, cooking wine, star anise, 4 onions and three-quarters of the ginger in a 5.5L slow cooker. Pat chicken dry with paper towel and place, breast-side down, in slow cooker. Pour enough cold water over chicken to cover. Cook on low for 6 hours (or on high for 3 1/2 hours) or until chicken is cooked through. Gently remove chicken from slow cooker and set aside on a large plate. Cover to keep warm. Strain broth through a fine sieve, discarding solids and reserving liquid.

Roughly chop remaining onion. Place in a small food processor with reserved soy, 2 tbs broth and 1 tsp oil. Process until almost smooth, then set aside.

Heat remaining oil in a large saucepan over medium heat. Add garlic and remaining ginger. Cook, stirring, for 1 minute or until fragrant. Stir in rice. Add 2 1/2 cups broth and bring to the boil. Reduce heat to low and cook, covered, for 11 minutes or until liquid is absorbed and rice is tender. Set aside, covered, for 5 minutes. Remove and discard garlic and ginger.

Remove and discard chicken skin and bones. Thickly slice chicken. Divide rice mixture among bowls and arrange chicken on top. Top with cucumber and coriander, and scatter over chilli and extra onion. Drizzle with kecap manis and spoon on a little onion sauce. Serve.