Red-Cooked Chicken Thighs (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 80 Minutes |
Ready In: 100 Minutes Servings: 4 |
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Ingredients:
4 pounds chicken thighs (about 8) |
2 tablespoons asian seasoning |
1 1/4 cups chopped green onions |
2 tablespoons minced ginger |
4 cups chicken stock |
2 cups water |
1 cup soy sauce |
1/2 cup chinese wine or medium-dry sherry |
2 tablespoons rice wine vinegar |
4 (3-inch) cinnamon sticks |
4 whole star anise |
4 teaspoons cornstarch dissolved in 8 teaspoons water |
Directions:
1. Season the chicken thighs with the Asian seasoning.
2. Heat a large Dutch oven over high heat. Add the chicken and cook, turning, until brown on all sides, about 5 minutes. With tongs, transfer to a plate. Lower the heat to medium and add 1 cup of the green onions and cook until tender, about 1 minute. Add the ginger and cook for 30 seconds. Add the stock, water, soy sauce, wine, vinegar, cinnamon and star anise and bring to a boil. Lower the temperature and simmer for 20 minutes. Return the chicken to the pan, cover, and braise over medium-low heat until tender, about 45 minutes.
3. Transfer chicken to a serving platter. Increase the heat to medium, add the cornstarch slurry and cook, stirring, until the sauce is thick and shiny, about 5 minutes.
4. To serve, spoon the rice into the center of each of 4 large plates. Arrange 2 thighs on the rice and spoon the sauce over the chicken. Garnish with the remaining 1/4 cup of green onions.
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