Directions

1. Heat the oil in a frying pan. Remove the skin from the chicken pieces, add to the pan and brown lightly.
2. Transfer chicken to slow cooker and add the stock cubes and 1/2 cup water. Cook on low 3-4 hours or on high for approximately 2.5-3.5 hours.
3. Blend the cornflour with 1 tablespoon water and pour back into slow cooker, stirring thoroughly. Add soy sauce and pepper.
4. Turn the slow cooker to high, add the Chinese vegetables and cook for approximately 30 minutes. Add spring onions about 15 minutes before the end. Serve with cooked rice or noodles, sprinkled with chopped coriander.