Red-Cooked Chicken

Recipe by PaulaG

Another great recipe compliments of Cuisine at Home. It was suggested as a week-night meal since it so easy to prepare; however, it also makes a nice presentation for a small gathering of friends.

Top Review by Victoria20

With 10 ounces of soy sauce I knew this would be salty (especially when the sauce is reduced), so I used 2/3 cup of low sodium soy sauce and it still was too salty. If I make this again, I'll reduce the low-sodium soy sauce to 1/2 cup and add 1/2 cup of low-sodium chicken broth and 2 tablespoons of water to make up the liquid. And add a bit of hot sauce, too.

Ingredients Nutrition


  1. Over high heat, bring the first 8 ingredients to a boil in a large saute pan.
  2. Add the chicken and cover; reduce heat to medium.
  3. Simmer for 3o minutes, turn chicken over; cover and continue to cook an additional 10 minutes.
  4. Transfer the chicken to a plate and tent with foil.
  5. Boil the braising liquid, uncovered, until syrupy, 5 to 10 minutes.
  6. Strain through a sieve and spoon off any fat that rises.
  7. Brush sauce onto chicken to coat; garnish with sliced scallions and serve with extra sauce for dipping.

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