Chinese Red Cooked Chicken Thighs Recipes

PRESSURE COOKER CHINESE RED COOKED CHICKEN THIGHS

Steps:

• In a small bowl, whisk the soy sauce, 1/4 cup water, raw sugar, dry sherry, and five-spice powder until the sugar starts to dissolve. Stir in the crushed garlic, ginger, and scallions.
• Remove the skin from the chicken thighs. It will stick on one side - pull hard, or use a knife to cut it away from the meat.
• Put the chicken thighs in the pot, and pour the sauce over them. Turn the thighs to coat with sauce, then pack them down to submerge them in the sauce as much as possible. Lock the lid on the pressure cooker.
• Pressure cook on high pressure for 25 minutes in an electric PC or 20 minutes in a stovetop PC, then let the pressure come down naturally, about 20 minutes more.
• Scoop the chicken thighs to a platter with a slotted spoon, leaving as much of the sauce behind as possible. With the lid off of the pot, set the pressure cooker to sauté mode (medium heat on the stovetop). Scoop the solid pieces of garlic, ginger, and scallion out of the sauce with a slotted spoon, then wait for the sauce to start to simmer. Whisk the cornstarch and 1/4 cup water to make a cornstarch slurry. Whisk the cornstarch slurry into the simmering sauce, then remove from the heat. Ladle some sauce over the platter of chicken, sprinkle with the sliced green onion, and serve.

CHINESE RED-COOKED CHICKEN

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, 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 boil. Blend cornstarch and 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. Serve with rice. NOTE: Red-cooking is a Chinese method of stewing with soy sauce and spices to give a deep red-brown color.

CHINESE RED COOKED CHICKEN THIGHS

Steps:

• In a Dutch oven, combine the sherry, sugar, soy sauce, water, crushed fennel seeds, ginger, orange rind strips, and cinnamon sticks, and bring to a boil; reduce the temperature and simmer, uncovered, for 10 minutes.
• Add the chicken thighs, cover the Dutch oven partially with the lid, and simmer for 45 minutes, turning the thighs occasionally.
• Remove the cinnamon sticks and rind; discard.
• In a bowl, pour the boiling water over the bean threads and let stand for about 5 minutes or until threads are soft; drain.
• Serve the thighs over the threads/noodles.
• Cooking Light, June 1998.
• Note: you can also use drumsticks instead of thighs, but do take the skin off to make sure the meat gets all the flavor! :).

RED-COOKED CHICKEN

Steps:

• Over high heat, bring the first 8 ingredients to a boil in a large saute pan.
• Add the chicken and cover; reduce heat to medium.
• Simmer for 3o minutes, turn chicken over; cover and continue to cook an additional 10 minutes.
• Transfer the chicken to a plate and tent with foil.
• Boil the braising liquid, uncovered, until syrupy, 5 to 10 minutes.
• Strain through a sieve and spoon off any fat that rises.
• Brush sauce onto chicken to coat; garnish with sliced scallions and serve with extra sauce for dipping.

RED COOKED CHICKEN

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.