Red cooked chicken

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Red cooked chicken

Red cooked chicken

Red cooked chicken is typical of the lower Yangtze.


    • 5 cups water
    • 1 cup soy sauce
    • 1 cup Chinese rice wine
    • 1/4 cup packed light brown sugar
    • 1 inch cube peeled fresh ginger, smashed
    • 4 garlic cloves, peeled and smashed
    • 4 inch long pieces Asian dried tangerine peel
    • 4 whole star anise (1 tablespoon) (can be found in Asian Markets)
    • 2 bunches scallions, cut into 1-inch pieces (4 cups)
    • 3 1/2 lb Chinese organic chicken
    • 1 teaspoon Asian sesame oil
    • 2 tablespoons vegetable oil
    • A pinch of  salt

Bring water to boil into a pot and then add soy sauce, rice wine, brown sugar, ginger, garlic, tangerine peel, star anise and 2 cups of scalions.  Reduce heat and simmer for about 15 minutes.

Add chicken, cover and let it simmer  (turning once or twice) until just cooked (about 1 hour).

Once cooked, remove the chicken from the pot to a new one pot and brush it with sesame oil.  Let it keep warm, covered with foil.

Pour cooking liquid through a sieve into a large bowl, discarding solids.

Skim fat from surface and reserve 1 cup cooking liquid. (Cool remainder, uncovered, then freeze.)

In a skillet of pan, heat vegetable oil  over moderately high heat until hot but not smoking, then stir and add the remaining 2 cups of scallions with salt, stirring frequently, 3 to 5 minutes.

Add reserved cooking liquid and boil until reduced by half, about 3 minutes. Cut chicken at your desire and serve with sauce.

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Red cooked chicken
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