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Chinese Red-Cooked Chicken




Source of Recipe


Copyright © 2001, Newsday, Inc.


Recipe Introduction


WHEN FOOD IS braised in a combination of soy sauce and sugar, the Chinese
call it "red-cooked" because of the beautiful hue it takes on. The sweet and
salty combination works especially well with chicken thighs, which are
richer in flavor and have a heartier texture than leaner chicken breasts. If
you can't get the star anise called for in the recipe, a pinch of Chinese
five-spice powder may be used.




List of Ingredients





1 cup water
1/4 cup lower-sodium soy sauce
3 tablespoons sugar
3 tablespoons sherry
1 tablespoon minced fresh ginger
2 star anise (see note)
1 pound skinless boneless chicken thighs
2 teaspoons cornstarch dissolved in 2 teaspoons water

_____






Recipe



1. Combine the water, soy sauce, sugar, sherry, ginger and star anise in a
skillet and bring to a boil. Add the chicken, reduce the heat to simmer and
cook, covered, 10 to 12 minutes, or until the chicken is cooked through.
Remove the chicken.

2. Return the sauce to a boil, and boil for 10 minutes, or until it becomes
syrupy. Stir in the cornstarch mixture and boil, stirring, another 1 to 2
minutes, or until the sauce is thick and shiny. Return the chicken to the
skillet and cook until the chicken is heated through. Serve the chicken with
the sauce spooned over it, taking care to discard the star anise. Makes 4
servings.

Nutritional Analysis

For each serving: 195 calories; 23 g. protein; 12 g. carbohydrates; no
fiber; 4 g. fat (1 g. saturated fat); 94 mg. cholesterol; 704 mg. sodium.

Serving Suggestions

White rice.

Steam cauliflower until crisp-tender. Toss with oil and hot pepper flakes.

Note: Whole star anise is generally sold in the spice section of the
supermarket, and also sometimes may be found in the Asian foods section.