Chinese Red-Cooked Chicken Thighs

Chinese Red-Cooked Chicken Thighs

Serves 4

The technique of "red cooking" involves cooking food slowly in a soy sauce-based liquid, which gives the dish its deep red color. Serve this flavorful chicken over rice or cellophane noodles.

Ingredients: 
  • 1/4 cup sherry wine
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons shoyu sauce
  • 1 (2-inch) piece ginger, peeled and thinly sliced
  • 3 tablespoons brown sugar
  • 1 whole star anise
  • 2 cinnamon sticks
  • Zest of 1 orange, finely chopped, divided
  • 1 green cabbage, quartered, cored and thinly sliced
  • 1 tablespoon water
  • 8 bone-in skinless chicken thighs
  • 2 teaspoons five-spice powder, more to taste
  • 2 cloves garlic, peeled and finely chopped
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Method: 

Place sherry, rice wine vinegar, shoyu sauce, ginger, brown sugar, star anise, cinnamon sticks, half of the orange zest, cabbage and water in a casserole or Dutch oven that will comfortably fit all of the chicken. Bring to a boil, then cover, reduce heat to medium and cook for about 8 minutes. Meanwhile, sprinkle both sides of chicken lightly with five-spice powder. Set aside.

Once liquid is slightly reduced and fragrant, add garlic and chicken. Cover and cook for 15 minutes. Turn thighs and continue cooking for another 15 minutes. When chicken is fully cooked, uncover and stir in the remaining orange zest. Remove from heat. Discard star anise, cinnamon sticks and large pieces of ginger. Serve chicken immediately, spooning cabbage and sauce with it.

Nutritional Info: 
Per Serving:360 calories (100 from fat), 12g total fat, 3g saturated fat, 100mg cholesterol, 660mg sodium, 28g carbohydrate (7g dietary fiber, 20g sugar), 31g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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