Red Cooked Chicken, Eastern Chinese Style

Submitted by tgobbi

"This recipe is adapted from "The Gourmet Chinese Regional Cookbook" by Calvin B. T. Lee and Audrey Evans lee. A fine alternative to Chinese stir fries. It can be made ahead and reaheated. The anise gives it a wonderully exotic flavor. The gravy can be saved and reused."

 

• Ready In: 1hr 5mins
• Ingredients: 11

ingredients

• 1 (3 lb) whole frying chickens
• 1 -2 tablespoon vegetable oil
• 1 star anise
• 1 -2 clove garlic, lightly smashed
• 2 -3 slices ginger, lightly smashed
• 2 scallions, lightly smashed
• 1 cup chicken stock
• 4 tablespoons brown sugar
• 1⁄4 cup light soy sauce
• 3⁄4 cup dark soy sauce
• 1 tablespoon dry sherry

directions

1. Star anise (available in Asian markets) comes in cellophane bags.
2. Whole ones have a total of eight points, each with an anise seed inside.
3. If you can't find a whole one, just count out eight broken pieces.
4. Use a little more or less to taste but don't omit it since it's an important element in this recipe.
5. The original recipe calls for Chinese rock sugar which imparts a lustrous finish to the gravy.
6. Available in Asian stores.
7. Remove any excess fat from the chicken.
8. Heat oil and brown chicken on all sides.
9. Add the anise, scallions, ginger& garlic and brown slightly.
10. Combine the soy sauces, brown sugar, stock and sherry and pour into the pot with the chicken.
11. Bring to a boil, then turn the heat down until the sauce is simmering slightly.
12. Cook uncovered for 45- 50 minutes, turning and basting every 10 minutes.
13. To serve just pull the meat off with a serving fork.
14. Use the gravy on the chicken and on rice.

Reviews

[BHENG D.]

This remind me of teriyaki chicken with a hint of star anise. The sauce is very good to go with the rice. Thank you for sharing.

 

[genevi16]

I made this with deboned chicken thigh meat instead. Just before serving I cut into bite-sized pieces. It was really good. My family loved it! Will definitely make this again. Thank you for sharing.

 

[MarraMamba]

well i haven't tried it yet but oh my, this comes across as one of the really authentic chinese dishes you find. I can't wait to try it!

 

[ChrisMc]

Actually, I can't believe no one else has rated this yet - it was fantastic! I used a fryer chicken, cut up Chinese style, and cooked pretty much as above. The only chang I made was at the end - I added some cornstarch dissolved in cold water to thicken the gravy. I served this with salad and brown rice, and everyone loved it! My wife told me it tasted like her grandfather's traditional Cantonese cooking. Next time, I might try browning it and then letting it cook in the crockpot to see if that works as well. Outstanding recipe - thanks, tgobbi!