Chinese Red Cooked Chicken Thighs

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!

Ingredients Nutrition


  1. 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.
  2. Add the chicken thighs, cover the Dutch oven partially with the lid, and simmer for 45 minutes, turning the thighs occasionally.
  3. Remove the cinnamon sticks and rind; discard.
  4. In a bowl, pour the boiling water over the bean threads and let stand for about 5 minutes or until threads are soft; drain.
  5. Serve the thighs over the threads/noodles.
  6. Cooking Light, June 1998.
  7. Note: you can also use drumsticks instead of thighs, but do take the skin off to make sure the meat gets all the flavor! :).

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