White And Red Cooked Chicken Recipes

24 WAYS TO USE LEFTOVER CHICKEN (EASY DINNER)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chicken recipe in 30 minutes or less!

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.

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.

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.

SHEET-PAN CHICKEN WITH RHUBARB AND RED ONION

Steps:

• Heat oven to 425 degrees and line sheet pan with parchment paper. Pat chicken dry with paper towels and season all over with coriander, 1 teaspoon salt and 1/4 teaspoon pepper.
• Place onion wedges on the prepared sheet pan and lightly season with more salt and pepper. Add chicken and thyme sprigs to the pan and drizzle 3 tablespoons oil over everything. Toss until well coated, then spread chicken and onions in a single layer. Roast for 10 minutes.
• While the chicken is in the oven, combine rhubarb and 3 tablespoons honey in a medium bowl. Lightly drizzle with oil, add a pinch of salt and pepper, and toss until rhubarb is well coated.
• Remove chicken from oven and carefully spoon rhubarb onto the hot pan around the onions and chicken. Continue roasting until the chicken is cooked through, and the rhubarb and onion are tender and caramelized, 25 to 35 minutes longer, tossing the rhubarb and onions (not the chicken) once about halfway through.
• Stir the rhubarb and onions very well, making sure to incorporate all the browned bits and chicken juices from the bottom of the pan (this is the tastiest part). Then sample a piece of rhubarb. If it's very tart, drizzle with a little more honey, tossing well. Serve chicken with rhubarb-onion mixture garnished with herbs.