Red-Cooked Chicken

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.

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It was easy to prepare (although if you don't have star anise on hand it might be difficult to find--3 stores and finally paid $7.49 for a bottle even though I only needed 2 pods), with the flavor of Chinese 5-spice. Definitely use low sodium soy sauce as this was a bit on the salty side even with the low sodium variety. Surprisingly, the sauce doesn't soak through the meat--just gives a nice flavor and coloring to the outside. I used 1/2 teaspoon red pepper flakes and didn't discern any heat from them, so I would use a bit more next time. I used boneless, skinless chicken breast halves with good success with a reduced cooking time. I'm a fan of Cuisine at Home so was happy to select this recipe for Zaar tag.

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