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
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
From LHJ, March 1991. Red cooking is a Chinese method of stewing with soy sauce and spices to give a deep red-brown colour.
Provided by TempR
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
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.
RED-COOKED CHICKEN
Another great recipe compliments of Cuisine at Home. It was suggested as a week-night meal since it so easy to prepare; however, it also makes a nice presentation for a small gathering of friends.
Provided by PaulaG
Categories Chicken Thigh & Leg
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 167.3, Fat 0.1, Sodium 2393.1, Carbohydrate 20.6, Fiber 1.1, Sugar 12.4, Protein 4.2
RED COOKED CHICKEN, EASTERN CHINESE STYLE
This recipe is adapted from "The Gourmet Chinese Regional Cookbook" by Calvin B. T. Lee and Audrey Evans lee. A fine alternative to Chinese stir fries. It can be made ahead and reaheated. The anise gives it a wonderully exotic flavor. The gravy can be saved and reused.
Provided by tgobbi
Categories Chicken
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Star anise (available in Asian markets) comes in cellophane bags.
- Whole ones have a total of eight points, each with an anise seed inside.
- If you can't find a whole one, just count out eight broken pieces.
- Use a little more or less to taste but don't omit it since it's an important element in this recipe.
- The original recipe calls for Chinese rock sugar which imparts a lustrous finish to the gravy.
- Available in Asian stores.
- Remove any excess fat from the chicken.
- Heat oil and brown chicken on all sides.
- Add the anise, scallions, ginger& garlic and brown slightly.
- Combine the soy sauces, brown sugar, stock and sherry and pour into the pot with the chicken.
- Bring to a boil, then turn the heat down until the sauce is simmering slightly.
- Cook uncovered for 45- 50 minutes, turning and basting every 10 minutes.
- To serve just pull the meat off with a serving fork.
- Use the gravy on the chicken and on rice.
ASIAN GLAZED CHICKEN THIGHS
Slightly spicy, but the sweetness tames the heat. Serve with rice.
Provided by Essanaye
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
- Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
Nutrition Facts : Calories 544 calories, Carbohydrate 26.6 g, Cholesterol 142 mg, Fat 30.2 g, Fiber 0.8 g, Protein 40.6 g, SaturatedFat 6.7 g, Sodium 1852.3 mg, Sugar 22 g
ASIAN CHICKEN THIGHS
The thick, tangy sauce makes this dish one of my favorite Asian chicken recipes. Serve the chicken over long grain rice or with ramen noodle slaw. -Dave Farrington, Midwest City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown, 8-10 minutes on each side. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is tender, 30-35 minutes, turning chicken occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute. Sprinkle with green onions. If desired, serve with rice. Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 292 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 396mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
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