• 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.  

• Transfer chicken drumsticks (including pan juices!), onion, sweet soy seasoning, soy sauce mix and the 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's no longer pink inside.

• 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 all the 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.

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

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