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
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, 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.
ROAST CHICKEN CHINESE-STYLE
This couldn't be easier, yet it tastes like it took a lot of trouble. The cooking time includes marinating and roasting.
Provided by JackieOhNo
Categories Chicken
Time 3h40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large glass bowl, combine hoisin sauce, soy sauce, sugar, sherry, ginger, and mustard, mixing well. Add chicken, turn to coat, and marinate for at least 2 hours, turning often and allowing mixture to pour inside of chicken.
- After marinating, reserve marinade and place chicken in a roasting pan in a preheated 350 degree oven for 1-1/2 hours, until cooked. Remove from oven, and cut into serving pieces.
- Heat reserved marinate in a saucepan, and pour over chicken pieces. Garnish with chopped scallions.
Nutrition Facts : Calories 303.8, Fat 12.8, SaturatedFat 3.5, Cholesterol 54.4, Sodium 1577.2, Carbohydrate 20.9, Fiber 1.3, Sugar 13, Protein 15.8
CHINESE RED-COOKED EGGS
Make and share this Chinese Red-cooked Eggs recipe from Food.com.
Provided by Mercy
Categories Asian
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the eggs gently in a pot or saucepan and cover them with cold water.
- Bring the water to a hard boil and boil for two minutes.
- After two minutes at full boil, cover the pot, remove it from the heat and let it stand for fifteen minutes.
- Cool the eggs under cold running water, and remove their shells.
- Combine the brown sugar, soy sauce, chicken broth and sesame oil in a saucepan.
- Heat the mixture, stirring to dissolve the brown sugar.
- Add the boiled eggs and simmer, covered, for one hour (the liquid should cover the eggs, but if it does not, baste them frequently).
- Turn off the heat and let the eggs stand in the sauce for an additional hour, turning them from time to time to ensure even coloring.
- Serve cut into halves or quarters, with the dipping sauce.
Nutrition Facts : Calories 145.9, Fat 5.6, SaturatedFat 1.6, Cholesterol 186.4, Sodium 1871.4, Carbohydrate 15.2, Fiber 0.5, Sugar 11.8, Protein 8.9
LEMON CHICKEN, CHINESE STYLE
We always loved Lemon Chicken in Chinese restaurants and my cousin found this recipe which is at least as good as the Lemon Chicken you find in most restaurants. It is sweet and tangy and is great served with rice or Chinese noodles and stir-fried vegetables.
Provided by Paja9203
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Dip chicken pieces into 2 beaten eggs.
- Mix cornstarch, salt and pepper and dip the chicken in the cornstarch mixture.
- Fry in small amount of oil in frying pan.
- Put into a casserole dish.
- Make sauce: Saute the lemon and onion in the oil until onion is soft.
- Add the sugar, vinegar, and pineapple juice.
- In a separate bowl, mix the corn starch, water, and soy sauce, then add to the sauce.
- Cook until clear and thick.
- Pour on chicken in the casserole dish.
- Cover and cook at 300 for 30 minutes or until done.
Nutrition Facts : Calories 500.2, Fat 21.7, SaturatedFat 5.8, Cholesterol 214.7, Sodium 396.6, Carbohydrate 35.5, Fiber 1.1, Sugar 29.6, Protein 39.6
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.
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