Curdled Milk Chicken (Slow-Cooker)

I know the name of this dish isn't attractive, but it turned out to be a delicious experiment.

Inspired by Jamie Oliver's Milk Chicken recipe, but dying for convenience, I threw it into the slow cooker with my fingers crossed. The results were surprisingly good. Imagine bits of savoury silky soft tau foo fah (soybean pudding) with chicken. That's the closest description I can come up with!

Curdled Milk Chicken (Slow-Cooker)
Ingredients:
- ½ chicken (rub with salt, to taste)
- 2 large potatoes (cut into chunks)
- 1 medium red onion (slice into chunks)
- 1 key lime
- 4 calamansi limes (green stage)
- ¼ cup butter
- 1 cup milk
- ½ cup water
- Salt to taste

How-to:
1) Set slow cooker on high. Add ½ cup water. Leave aside.
2) Heat butter in another pan.
3) Sear chicken and potatoes until lightly browned.
4) Transfer all the ingredients into the slow cooker (potatoes first, chicken on top). Add the onions in.
5) Sprinkle a little salt around. Squeeze key lime and calamansi juice over (seeds removed). Pour milk in.
6) Cook on high for 2 hours and 15 minutes (cooking time will vary). Chicken should be tender, but not until it breaks into pieces too easily.

1) Ingredients for curdled milk chicken. 2) Sear the chicken with butter.
3) Transfer seared ingredients into slow cooker. 4) Add milk, lime juice, season and cook!

Curdled Milk Chicken Fresh Out Of The Slow-Cooker!

Curdled Milk Chicken Garnished With Fresh Coriander

Best eaten on it's own. I went with rice. Habits die hard.