• Finely chop garlic. 
• Cut onion (see ingredients) into wedges.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken drumsticks, turning, until browned on all sides, 3-4 minutes.
• Add ginger paste and half the garlic and cook until fragrant, 1 minute.

TIP: The chicken will finish cooking in Step 2!

• Transfer chicken drumsticks (including pan juices!), onion, sweet soy seasoning, the soy sauce and water (for the chicken) to slow cooker and set cooking temperature to high.
• Place lid on slow cooker and cook, turning drumsticks each hour, until chicken is tender and the meat is falling off the bone, 4 hours.

TIP: If you don't have a slow cooker, preheat oven to 200°C/180°C fan-forced. Transfer mixture to an ovenproof saucepan, cover with lid (or tightly with foil) and bake until chicken is tender, 90 minutes.
TIP: Chicken is cooked through when it is no longer pink inside. 

• When the slow cooker has 20 minutes remaining, in a medium saucepan, heat the butter with a dash of olive oil over medium heat. 
• Cook remaining garlic until fragrant, 1-2 minutes. Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. 
• Reduce heat to low and cover with a lid.
• Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. 

TIP: The rice will finish cooking in its own steam so don't peek! 

• Meanwhile, using a vegetable peeler, peel carrot into ribbons. 
• Slice cucumber into half-moons. 
• Thinly slice fresh chilli (if using). 

• In a large bowl, combine carrot, cucumber, mixed salad leaves and a drizzle of vinegar and olive oil. Season to taste with salt and pepper. 

• Divide garlic rice between bowls. 
• Top with braised Chinese soy chicken and carrot ribbon salad.
• Garnish with chilli to serve. Enjoy!