Korean Chicken Stew (Slow Cooker)

for the chicken

• 2 potatoes peeled and cubed (roughly an inch square)
• 2 carrots peeled and chopped into chunks
• 1 onion (large), chopped
• 2 pounds chicken thighs chopped into large pieces
• 6 mushrooms quartered
• 5 garlic cloves peeled and roughly chopped
• 1 piece fresh ginger peeled and chopped
• 2 Chilies dried & whole (purely optional)

for the sauce

• 1/3 cup soy sauce
• 4 tablespoons dark brown sugar or replace 2 with honey
• 2 tablespoons oyster sauce
• 3 tablespoons rice wine or mirin
• ¼ teaspoon pepper

to serve

• 2 teaspoons sesame oil
• 5 spring onions (US scallions)
• 2 tablespoons sesame seeds toasted
• rice or noodles*

for thickening

• 2 tablespoons cornflour mixed with a little water from the tap