CHINESE RED COOKED CHICKEN THIGHS
From Cooking Light, the soy sauce mixture in this recipe turns the chicken a deep, dark reddish brown hue and imparts loads of delicious flavor. The aroma of these cooking is wonderful!
Provided by Julesong
Categories Chicken Thigh & Leg
Time 1h
Yield 2 thighs and noodles per serving, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a Dutch oven, combine the sherry, sugar, soy sauce, water, crushed fennel seeds, ginger, orange rind strips, and cinnamon sticks, and bring to a boil; reduce the temperature and simmer, uncovered, for 10 minutes.
- Add the chicken thighs, cover the Dutch oven partially with the lid, and simmer for 45 minutes, turning the thighs occasionally.
- Remove the cinnamon sticks and rind; discard.
- In a bowl, pour the boiling water over the bean threads and let stand for about 5 minutes or until threads are soft; drain.
- Serve the thighs over the threads/noodles.
- Cooking Light, June 1998.
- Note: you can also use drumsticks instead of thighs, but do take the skin off to make sure the meat gets all the flavor! :).
Nutrition Facts : Calories 554.7, Fat 28.8, SaturatedFat 8, Cholesterol 157.9, Sodium 550.7, Carbohydrate 25.4, Fiber 0.4, Sugar 10.3, Protein 33.3
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