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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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From LHJ, March 1991. Red cooking is a Chinese method of stewing with soy sauce and spices to give a deep red-brown colour. Ingredients:
1 tablespoon vegetable oil |
4 chicken thighs, quarters or |
8 chicken thighs, skin removed (2 lb.) |
water |
1/2 cup dry sherry |
1/3 cup soy sauce |
12 slices peeled fresh ginger |
2 tablespoons brown sugar |
2 garlic cloves, halved |
1/2 teaspoon chinese five spice powder |
1 tablespoon cornstarch |
1 teaspoon sesame oil |
2 teaspoons fresh cilantro, minced |
2 teaspoons green onions, minced |
cooked rice |
Directions:
1. Heat oil in Dutch oven over medium-high heat.
2. Add chicken; brown 2 to 3 minutes per side; remove.
3. Discard fat.
4. Whisk in 1 1/2 cups water with next 6 ingredients.
5. Add chicken. Cook uncovered, turning occasionally, for 30 minutes.
6. Transfer chicken with slotted spoon to platter; cover and keep warm.
7. Skim and discard fat from sauce.
8. Return skillet to heat; bring to a boil.
9. Blend cornstarch and 2 tablespoons cold water in bowl.
10. Add to boiling sauce, whisking until thickened.
11. Stir in sesame oil.
12. Pour sauce over chicken.
13. Garnish with cilantro and green onion and serve with rice.
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