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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.


 

 

 


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