Recipe by Julesong
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!
Top Review by ajnjane
I am truly thankful for the succulent recipe that this user submitted. It truly is a pleasant dish full of rich flavor that penetrates through the meat to the bone! This is a recipe I will use again and again and will likely try it with cornish hen.
I however was out of cinnamon sticks so I used 1/2 tsp of ground cinnamon. It came out Chinese Brown Chicken but was flavorful non-the-less. I give this recipe 5 stars as it is one of the most flavorful dishes I have made and doesn't require too much work. It's truly extravagant!
- 1⁄4 cup sherry wine
- 3 tablespoons sugar
- 3 tablespoons low sodium soy sauce
- 1 tablespoon water
- 1 teaspoon fennel seed, crushed
- 5 slices peeled fresh ginger (1/4-inch slices)
- 3 orange rind, strips
- 2 cinnamon sticks (3-inch sticks)
- 8 chicken thighs, skinned (about 2 pounds)
- 1 cup boiling water
- 2 ounces uncooked cellophane noodles (bean threads)
Directions See How It's Made
- 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! :).