Red-Cooked Chicken with Shiitakes |
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Prep Time: 30 Minutes Cook Time: 75 Minutes |
Ready In: 105 Minutes Servings: 4 |
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Falling-off-the-bone chicken is cooked in a Chinese-inspired citrus sauceĀ the source of its reddish-brown color. Ingredients:
5 cups water |
1 cup soy sauce |
1 cup chinese rice wine or medium-dry sherry |
1/4 cup packed light brown sugar |
1 (1-inch) cube peeled fresh ginger, smashed |
3 garlic cloves, peeled and smashed |
2 (2-inch-long) pieces asian dried tangerine peel |
4 whole star anise (1 tablespoon) |
2 bunches scallions, cut into 1-inch pieces (4 cups) |
1 (3- to 3 1/2-lb) chicken |
1 teaspoon asian sesame oil |
1 1/2 tablespoons vegetable oil |
1/2 lb fresh shiitakes, stems discarded and caps cut into 1/4-inch slices |
1/4 teaspoon salt |
Directions:
1. Bring water, soy sauce, rice wine, brown sugar, ginger, garlic, tangerine peel, star anise, and 2 cups scallions to a boil in an 8-quart pot, then reduce heat and simmer 10 minutes. Add whole chicken and simmer, covered, turning once, until just cooked through, 50 to 60 minutes. Transfer chicken with a large slotted spoon to a platter and brush with sesame oil. Keep warm, covered with foil.
2. Pour cooking liquid through a sieve into a large bowl, discarding solids. Skim fat from surface and reserve 1 cup cooking liquid. (Cool remainder, uncovered, then freeze.) Heat vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir-fry shiitakes and remaining 2 cups scallions with salt, stirring frequently, until mushrooms are tender, 3 to 5 minutes. Add reserved cooking liquid and boil until reduced by half, about 3 minutes. Cut chicken into serving pieces and serve with sauce.
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