Chinese Red Cooked Chicken Thighs

Recipe by Julesong
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READY IN: 1hr
SERVES: 4

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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! :).
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