PRESSURE COOKER CHINESE RED COOKED CHICKEN THIGHS
Pressure Cooker Chinese Red Cooked Chicken Thighs. Chicken thighs simmered in soy sauce, sped up by my pressure cooker.
Provided by Mike Vrobel
Categories Weeknight Dinner
Time 1h10m
Number Of Ingredients 12
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.
ASIAN CHICKEN THIGHS
The thick, tangy sauce makes this dish one of my favorite Asian chicken recipes. Serve the chicken over long grain rice or with ramen noodle slaw. -Dave Farrington, Midwest City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown, 8-10 minutes on each side. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is tender, 30-35 minutes, turning chicken occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute. Sprinkle with green onions. If desired, serve with rice. Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 292 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 396mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 25g protein. Diabetic Exchanges
CHINESE RED COOKED CHICKEN THIGHS
From Cooking Light, the soy sauce mixture in this recipe turns the chicken a deep, dark reddish brown hue and imparts loads of delicious flavor. The aroma of these cooking is wonderful!
Provided by Julesong
Categories Chicken Thigh & Leg
Time 1h
Yield 2 thighs and noodles per serving, 4 serving(s)
Number Of Ingredients 11
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! :).
Nutrition Facts : Calories 554.7, Fat 28.8, SaturatedFat 8, Cholesterol 157.9, Sodium 550.7, Carbohydrate 25.4, Fiber 0.4, Sugar 10.3, Protein 33.3
ASIAN GLAZED CHICKEN THIGHS
Slightly spicy, but the sweetness tames the heat. Serve with rice.
Provided by Essanaye
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
- Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
Nutrition Facts : Calories 544 calories, Carbohydrate 26.6 g, Cholesterol 142 mg, Fat 30.2 g, Fiber 0.8 g, Protein 40.6 g, SaturatedFat 6.7 g, Sodium 1852.3 mg, Sugar 22 g
RED-COOKED CHICKEN
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.
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