Best Red Cooked Chicken Eastern Chinese Style Recipes

CHINESE RED COOKED CHICKEN THIGHS

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! :).

RED-COOKED CHICKEN

Steps:

• Bring chicken, water, soy sauce, sugar, Sherry, ginger, and star anise to a simmer, covered, in a 3-quart heavy saucepan over moderate heat. Cook until meat is tender, about 10 minutes.
• Transfer chicken to a serving bowl and keep warm, covered.
• Skim off any fat from sauce and boil sauce until syrupy and reduced by half, 15 to 20 minutes. Stir cornstarch mixture and whisk into sauce. Boil, whisking, until thickened and shiny, about 1 minute. Discard ginger and star anise.
• Pour sauce over chicken and sprinkle with scallions.

RED-COOKED CHICKEN WITH CHESTNUTS

Steps:

• Put the chicken in a medium saucepan and add enough water to cover the meat completely. Bring the water to a boil and parboil the chicken over medium heat for about 10 minutes, continuously skimming off any scum that forms on the surface. Drain the meat thoroughly.
• Put the chicken, chestnuts, 1½ cups water, wine, both soy sauces, ginger, and sugar in a large clay pot or Dutch oven with a cover. (Alternatively, this dish can be cooked in a slow cooker.) Bring the liquid to a boil, then reduce the heat to low and gently simmer the chicken, covered, for 45 minutes or until the meat is tender when pierced with a knife. During that time, replenish the liquid as needed to prevent scorching.

RED-COOKED CHICKEN

Steps:

• Over high heat, bring the first 8 ingredients to a boil in a large saute pan.
• Add the chicken and cover; reduce heat to medium.
• Simmer for 3o minutes, turn chicken over; cover and continue to cook an additional 10 minutes.
• Transfer the chicken to a plate and tent with foil.
• Boil the braising liquid, uncovered, until syrupy, 5 to 10 minutes.
• Strain through a sieve and spoon off any fat that rises.
• Brush sauce onto chicken to coat; garnish with sliced scallions and serve with extra sauce for dipping.

RED COOKED CHICKEN

Steps:

• Heat oil in Dutch oven over medium-high heat.
• Add chicken; brown 2 to 3 minutes per side; remove.
• Discard fat.
• Whisk in 1 1/2 cups water with next 6 ingredients.
• Add chicken. Cook uncovered, turning occasionally, for 30 minutes.
• Transfer chicken with slotted spoon to platter; cover and keep warm.
• Skim and discard fat from sauce.
• Return skillet to heat; bring to a boil.
• Blend cornstarch and 2 tablespoons cold water in bowl.
• Add to boiling sauce, whisking until thickened.
• Stir in sesame oil.
• Pour sauce over chicken.
• Garnish with cilantro and green onion and serve with rice.