Red Cooked Chicken, Eastern Chinese Style |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe is adapted from The Gourmet Chinese Regional Cookbook by Calvin B. T. Lee and Audrey Evans lee. A fine alternative to Chinese stir fries. It can be made ahead and reaheated. The anise gives it a wonderully exotic flavor. The gravy can be saved and reused. Ingredients:
1 (3 lb) whole frying chickens |
1 -2 tablespoon vegetable oil |
1 star anise |
1 -2 clove garlic, lightly smashed |
2 -3 slices ginger, lightly smashed |
2 scallions, lightly smashed |
1 cup chicken stock |
4 tablespoons brown sugar |
1/4 cup light soy sauce |
3/4 cup dark soy sauce |
1 tablespoon dry sherry |
Directions:
1. Star anise (available in Asian markets) comes in cellophane bags.
2. Whole ones have a total of eight points, each with an anise seed inside.
3. If you can't find a whole one, just count out eight broken pieces.
4. Use a little more or less to taste but don't omit it since it's an important element in this recipe.
5. The original recipe calls for Chinese rock sugar which imparts a lustrous finish to the gravy.
6. Available in Asian stores.
7. Remove any excess fat from the chicken.
8. Heat oil and brown chicken on all sides.
9. Add the anise, scallions, ginger& garlic and brown slightly.
10. Combine the soy sauces, brown sugar, stock and sherry and pour into the pot with the chicken.
11. Bring to a boil, then turn the heat down until the sauce is simmering slightly.
12. Cook uncovered for 45- 50 minutes, turning and basting every 10 minutes.
13. To serve just pull the meat off with a serving fork.
14. Use the gravy on the chicken and on rice.
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