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Preheat oven 160ÂșC fan forced.
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Heat oil in large oven proof cast iron or casserole dish to high heat. Add chicken and brown off on all sides. Set aside.
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Reduce heat to medium and add onion, garlic, ginger, white pepper, paprika, red chilli, a pinch of salt and carrots to the same pan as chicken. Stir until starting to soften.
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Stir through apple cider vinegar, oyster sauce and tomato paste. Cook through for 3-4 minutes.
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Add cabbage, browned chicken and stock and bring to a boil.
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Remove from heat, cover with a lid or 1 layer of baking paper followed by foil.
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Cook for 1 hour.
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Serve chicken with brown rice, spring onion, extra chilli and toasted sesame seeds.
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NOTE: Alternatively brown chicken in a frying pan, then place in slow cooker with remaining ingredients and an extra 1 cup of water on low for 4 hours.