Chinese-Style Red-Cooked Chicken Thighs

Serves 4
Time 1 hr

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.

Special Diets:

Dairy FreeDairy Free

Ingredients

    1/4 cupsherry wine
    2 tablespoonsrice wine vinegar
    2 tablespoonsshoyu sauce
    1(2-inch) piece ginger, peeled and thinly sliced
    3 tablespoonsbrown sugar
    1whole star anise
    2cinnamon sticks
    Zest of 1 orange, divided
    1green cabbage, quartered, cored and thinly sliced
    8bone-in skinless chicken thighs
    2 teaspoonsfive-spice powder, plus more to taste
    2 clovesgarlic, 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 1 tablespoon water in a heavy-bottomed saucepan or Dutch oven that will comfortably fit all of the chicken. 


Bring to a boil over high heat, then reduce heat to medium and simmer until the liquid has reduced slightly, about 8 minutes. 


Meanwhile, sprinkle both sides of chicken lightly with five-spice powder. Set aside.


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

Serving Size

Calories

360

Total Fat

12g

Saturated Fat

3g

Cholesterol

100mg

Sodium

660mg

Total Carbohydrate

28g

Dietary Fiber

7g

Total Sugars

20g

Protein

31g

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.