Chinese Red-Cooked Chicken Thighs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
1. 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.
2. Combine noodles and boiling water in a bowl; let stand for 5 minutes or until soft. Drain. Serve chicken over noodles.
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