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Looed Chicken




Source of Recipe


Chef2Chef Newsletter


Recipe Introduction


Traditionally looing is done on the stove, but this makes a terrific slow cooker recipe.




List of Ingredients




1 cut-up broiler-fryer (about 3 1/2 pounds), 4 or 5 chicken quarters, or 4 or 5
boneless, skinless chicken breasts
1 batch Looing Sauce (Recipe below)
Scallions, sliced
Toasted sesame oil


Recipe



Put your chicken in your slow cooker, pour the looing sauce over it, cover the
slow cooker, set it to Low and forget about it for 8 to 9 hours.

At dinnertime, remove the chicken from the looing sauce, put each piece on a
serving plate, scatter a few sliced scallions over each serving, and top with a
few drops of toasted sesame oil.

Yield: 4 or 5 servings. The looing sauce adds no more than a gram or so of
carbohydrates and no fiber, and each 4 ounces of meat will have 28 grams of
protein.

Looing Sauce

This is a Chinese sauce for “red cooking.” You stew things in it, and it imparts
a wonderful flavor to just about any sort of meat.

2 cups soy sauce
1 star anise (See tip)
1/2 cup dry sherry (the cheap stuff is fine)
4 tablespoons Splenda
1 tablespoon grated fresh ginger
4 cups water

TIP: Star anise is available in Oriental markets, and my health food store
carries it too. It actually does look like a star, and it’s essential to the
recipe. Don’t try to substitute regular anise.

Combine the ingredients well and use the mixture to stew things in. After using
Looing Sauce, you can strain it and refrigerate or freeze it to use again, if
you like.

Yield: 6 1/2 cups of looing sauce, or plenty to submerge your food in. In the
whole batch there are about 50 grams of usable carbohydrates, but only a very
small amount of that is transferred to the foods you stew in it.