Red fermented beancurd chicken (slow cooker method)

I bought red fermented beancurd some time ago and have no idea what to do with it. I used it for roast pork once and it was great but then what do I do with the rest of the bottle? Here's a recipe that looks interesting and not too far removed from the tastes that I'm used to.

Original source: http://thedomesticgoddesswannabe.com/2014/02/chicken-with-fermented-red-bean-紅腐乳-curd-and-black-fungus-姜丝云耳鸡/

I ran out of black fungus so substituted for shitake mushroom but in future, I will use both black fungus and shitake. I also added tau kee and tau pok because I like it!

Ingredients
1.5kg drumsticks
1 thumb sized ginger, sliced
1 tbsp garlic, minced
8 dried shitake, rehydrated (reserve the water)
2 tbsp sesame oil
2.5 cubes of fermented beancurd, mashed plus juice from the jar
4 tbsp oyster sauce
3 tbsp light soya sauce
2 tbsp dark soya sauce
2 tbsp sugar
1 tsp Chinese cooking wine
2 dashes of white pepper
Corn flour slurry if using
½ packet tau pok
½ packet tau kee (soaked)
1-2 cups water

Method
1. Marinade chicken with the soya sauces, wine, pepper, and sesame seed oil.
2. Briefly fry the chicken until browned. Remove and set aside to fry the aromatics.
3. Return the chicken to the pan, add the oyster sauce and shitake. Cover and bring to a boil. Remove the scum and slow cook 1 to 2 hours.
4. In the last half hour, add the tau kee and tau pok.