Recipe by TempR
From LHJ, March 1991. Red cooking is a Chinese method of stewing with soy sauce and spices to give a deep red-brown colour.
- 1 tablespoon vegetable oil
- 4 chicken thighs, quarters or
- 8 chicken thighs, skin removed (2 lb.)
- 1⁄2 cup dry sherry
- 1⁄3 cup soy sauce
- 12 slices peeled fresh ginger
- 2 tablespoons brown sugar
- 2 garlic cloves, halved
- 1⁄2 teaspoon Chinese five spice powder
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 2 teaspoons fresh cilantro, minced
- 2 teaspoons green onions, minced
- cooked rice
Directions See How It's Made
- Heat oil in Dutch oven over medium-high heat.
- Add chicken; brown 2 to 3 minutes per side; remove.
- Discard fat.
- Whisk in 1 1/2 cups water with next 6 ingredients.
- Add chicken. Cook uncovered, turning occasionally, for 30 minutes.
- Transfer chicken with slotted spoon to platter; cover and keep warm.
- Skim and discard fat from sauce.
- Return skillet to heat; bring to a boil.
- Blend cornstarch and 2 tablespoons cold water in bowl.
- Add to boiling sauce, whisking until thickened.
- Stir in sesame oil.
- Pour sauce over chicken.
- Garnish with cilantro and green onion and serve with rice.