Best Simmered Chinese Chicken Recipes

SIMMERED CHINESE CHICKEN

Steps:

• Rinse the chicken and remove"the goodies" from the inside, pat dry with papertowels.
• Heat the oil in a large dutch oven or soup pan.
• Brown the chicken on all sides.
• Mix soy sauce, brown sugar, 1/2 c water, catsup, sherry, red pepper, garlic and green onion together.
• Pour mixture over chicken.
• Cover and simmer 45 minutes.
• Remove the chicken to a serving platter.
• Dissolve the 2 T of cornstarch in 1 T of water.
• Add to the sauce in the pan, over low heat, to thicken.
• Pour sauce over chicken.
• We serve this with rice and pour the sauce over the rice as well.

SIMMERED CHINESE CHICKEN

Steps:

• 1. Heat oil in Dutch oven. Brown chicken on all sides. Mix together soy sauce, brown sugar, water, catsup, sherry, red pepper garlic, and green onion. Pour mixture over chicken.
• 2. Cover and simmer 35 to 45 minutes. Remove chicken to platter, draining juices back into pan.
• 3. Skim fat from sauce. Blend together cornstarch and water,stir into sauce. Cook, stirring constantly til thickened. Spoon some sauce over chicken. Sprinkle with sesame seeds. Serve chicken with remaining sauce. Sesame seeds need to be toasted to develop their nut-like flavor. Toast sesame seeds in a shallow pan at 350 degrees for 10 minutes, stirring frequently.
• 4. My friend altered the recipe to read: 1/2 cup soy sauce instead of 1/3 cup 1/2 cup brown sugar instead of 1/3 cup 3/4 cup water, instead of 1/2 cup 1 1/2 Tbsp. catsup instead of 1 Tbsp 3/8 cup dry sherry or apple juice instead of 1/4 cup Just her preference, I guess.
• 5. Microwave directions: Place chicken in 3 quart casserole. Pour soy sauce mixture over chicken. Cover and microwave on high for 5 minutes. Microwave on medium for 15 minutes. Turn chicken. Cover and microwave on medium 15 to 20 minutes. Remove chicken to platter. Blend cornstarch and water and stir into sauce. Microwave on high 1 to 2 minutes til thickened.

SIMMERED CHINESE CHICKEN

Steps:

• 1. Heat the oil in a large skillet. Brown chicken on all sides.
• 2. In a bowl, mix together next 8 ingredients (not the corn starch, water or sesame seeds) and pour over the chicken pieces in the skillet. Cover and simmer 35-45 minutes, turning the pieces after about 20 minutes.
• 3. Remove chicken to platter. Skim any fat from the juices in the pan and set it to simmering. Blend together the cornstarch and water. Add to the pan, whisking and cooking until thick. Spoon sauce over chicken and sprinkle with sesame seeds. Serve extra sauce on the side.

SIMMERED CHINESE CHICKEN

Steps:

• Remove giblets, rinse chicken and pat dry. Heat oil in Dutch oven, brown chicken on all sides.
• Mix together soy sauce, brown sugar, water, catsup, sherry, red pepper, garlic, and green onion. Pour mixture over chicken. Cover and simmer 35 to 45 minutes or until meat is no longer pink at thigh bone.
• Turn chicken once during cooking. Remove chicken to platter, draining juices back into pan. Skim fat from sauce.
• Blend together cornstarch and water and stir into sauce. Cook, stirring constantly, until thickened. Spoon some sauce over chicken, sprinkle with sesame seeds. Serve chicken with remaining sauce.
• *Sesame seeds need to be toasted to develop their nutlike flavor. Toast sesame seeds in shallow pan at 350 degrees for 10 minutes, stirring frequently.
• THIS RECIPE USES:

PRESSURE COOKER CHINESE SIMMERED CHICKEN (INSTANT POT)

Steps:

• To a glass measuring cup add soy sauce, brown sugar, water, ketchup, red pepper flakes and whisk to combine.
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