Red Cooked Chicken Eastern Chinese Style Recipes

Steps:

• Star anise (available in Asian markets) comes in cellophane bags.
• Whole ones have a total of eight points, each with an anise seed inside.
• If you can't find a whole one, just count out eight broken pieces.
• Use a little more or less to taste but don't omit it since it's an important element in this recipe.
• The original recipe calls for Chinese rock sugar which imparts a lustrous finish to the gravy.
• Available in Asian stores.
• Remove any excess fat from the chicken.
• Heat oil and brown chicken on all sides.
• Add the anise, scallions, ginger& garlic and brown slightly.
• Combine the soy sauces, brown sugar, stock and sherry and pour into the pot with the chicken.
• Bring to a boil, then turn the heat down until the sauce is simmering slightly.
• Cook uncovered for 45- 50 minutes, turning and basting every 10 minutes.
• To serve just pull the meat off with a serving fork.
• Use the gravy on the chicken and on rice.

Steps:

• Bring chicken, water, soy sauce, sugar, Sherry, ginger, and star anise to a simmer, covered, in a 3-quart heavy saucepan over moderate heat. Cook until meat is tender, about 10 minutes.
• Transfer chicken to a serving bowl and keep warm, covered.
• Skim off any fat from sauce and boil sauce until syrupy and reduced by half, 15 to 20 minutes. Stir cornstarch mixture and whisk into sauce. Boil, whisking, until thickened and shiny, about 1 minute. Discard ginger and star anise.
• Pour sauce over chicken and sprinkle with scallions.

Steps:

• Heat oil in Dutch oven over medium-high heat.
• Add chicken; brown 2 to 3 minutes per side; remove.
• Discard fat.
• Whisk in 1 1/2 cups water with next 6 ingredients.
• Add chicken. Cook uncovered, turning occasionally, for 30 minutes.
• Transfer chicken with slotted spoon to platter; cover and keep warm.
• Skim and discard fat from sauce.
• Return skillet to heat; bring to a boil.
• Blend cornstarch and 2 tablespoons cold water in bowl.
• Add to boiling sauce, whisking until thickened.
• Stir in sesame oil.
• Pour sauce over chicken.
• Garnish with cilantro and green onion and serve with rice.

Steps:

• Put the chicken in a medium saucepan and add enough water to cover the meat completely. Bring the water to a boil and parboil the chicken over medium heat for about 10 minutes, continuously skimming off any scum that forms on the surface. Drain the meat thoroughly.
• Put the chicken, chestnuts, 1½ cups water, wine, both soy sauces, ginger, and sugar in a large clay pot or Dutch oven with a cover. (Alternatively, this dish can be cooked in a slow cooker.) Bring the liquid to a boil, then reduce the heat to low and gently simmer the chicken, covered, for 45 minutes or until the meat is tender when pierced with a knife. During that time, replenish the liquid as needed to prevent scorching.