|
| Home
-> [Asian, Chicken, Chinese, Ethnic, Poultry] -> [Red-cooked chicken Recipe] |
| |
| |
Red-cooked chicken
|
| Artist: |
_ |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Poultry |
| Yield: |
1 |
| Rating: |
0 |
| Print Recipe |
 |
| Favorites |
Add
to Favorites |
Ingredients:
| 1
| | Whole chicken | | 2
| cup | Soy sauce | | 2
| cup | Dark soy sauce | | 6
| oz | Dry sherry | | 6
| cl | Garlic | | 3
| | Scallions, in 1" lengths | | | Water to cover ?/td> | | | -of the way | | 1
| tbsp | Cornstarch | | 4
| tsp | Water | | | Sesame oil |
|
Procedures:
| 1 | Wash chicken and pat dry. | | 2 | Combine next 5 ingredients. | | 3 | Bring to a boil. | | 4 | Add chicken and water. | | 5 | Lower heat and let simmer at lowest heat for 45 min, turning occasionally. | | 6 | After 45 min, turn chicken breast side down and let steep for ?hour. | | 7 | Remove chicken, disjoint, and arrange on a platter. | | 8 | Strain and defat liquid. | | 9 | Reserve all but 3 c for another use. | | 10 | Bring liquid to a boil and reduce by half. | | 11 | Add cornstarch mixed with water. | | 12 | Cook until thickened. | | 13 | Taste for seasoning, correcting with salt as necessary. | | 14 | Pour sauce over chicken and flick a few drops of sesame oil over the top. | | 15 | Serve hot or cold |
|
|
|
| |
| |
| |
|
|
|
|
|
|