Put the chicken carcass, leeks, celery, carrots, herbs and stock in the slow cooker pot, I cooked on auto for 3 hours, then used a fork to separate the chicken from the carcass, (it is amazing just how much chicken there is on a carcass – I used to throw this away!)
Discard the bones and add the Chinese Leaf, few more carrots and any additional veg you might like. I added a yellow pepper.
(I prefer this recipe un-thickened by starchy veg or arrowroot.)
season to taste.
Cook for a further 2 hours until veg are soft.
If cooking in regular oven in casserole dish stock may need adjusting.
You can send this base in several directions. I used sage and thyme here, a few gratings of fresh ginger and lemon grass works well. As does the addition of some fresh chilli for even more of a kick.