Chinese Red-Cooked Chicken Thighs
Source of Recipe
Cooking Light
Recipe Introduction
Simply browning the chicken in a soy sauce mixture to acquire its signature deep, dark red hue.
List of Ingredients
1/4 cup sherry
3 tablespoons sugar
3 tablespoons low-sodium soy sauce
1 tablespoon water
1 teaspoon fennel seeds, crushed
5 (1/4-inch) slices peeled fresh ginger
3 orange rind strips
2 (3-inch) cinnamon sticks
8 chicken thighs (about 2 pounds), skinned
2 ounces uncooked bean threads (cellophane noodles)
1 cup boiling water
Recipe
Directions
Combine first 8 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Add chicken; partially cover, and simmer for 45 minutes, turning chicken occasionally. Discard the cinnamon sticks and rind.
Combine noodles and boiling water in a bowl; let stand for 5 minutes or until soft. Drain. Serve chicken over noodles.
Servings/Serving Size:
4 servings
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