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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Chinese cooks call food braised in soy sauce and sugar red-cooked for the reddish-brown tint that can result. While the chicken is braising, steam some rice and broccoli rabe as accompaniments. Ingredients:
2 lb skinless boneless chicken thighs, trimmed |
1 cup water |
1/4 cup soy sauce |
1/4 cup sugar |
3 tablespoons medium-dry sherry |
2 (1/4-inch-thick) slices fresh ginger, smashed |
2 whole star anise |
2 teaspoons cornstarch dissolved in 2 teaspoons cold water |
2 scallions, chopped |
Directions:
1. 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.
2. Transfer chicken to a serving bowl and keep warm, covered.
3. 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.
4. Pour sauce over chicken and sprinkle with scallions.
5. Cooks' note: Use a paper towel to blot up any last bits of fat from surface of sauce after skimming.
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