| 1 | Here is the second chicken recipe from a really comprehensive and beautiful cookbook, the complete asian cookbook by charmaine solomon. |
| 2 | "red cooking" is the term applied to cooking in dark soy sauce. |
| 3 | The liquid that remains after cooking is called a "master sauce", and can be frozen or refrigerated for future use. |
| 4 | It should be used to cook meat or poultry at least once a week to keep it "alive." cook chicken drumsticks this way for taking on picnics or serving at buffet parties. |
| 5 | Fragrant with ginger and anise, red-cooked chicken will surely become one of your favorites. |
| 6 | Serves: 8 to 10 as part of a large menu, 4-5 as a main meal with rice wash chicken well. |
| 7 | Choose a saucepan into which chicken will just fit so that the soy liquid covers as much of the bird as possible. |
| 8 | Put chicken into saucepan, breast down, then add all the ingredients except sesame oil. |
| 9 | Bring slowly to the boil, then reduce heat, cover and simmer very gently for 15 minutes. |
| 10 | Using tongs, turn chicken over, replace lid and simmer 20 minutes, basting breast with liquid every 5 minutes. |
| 11 | Remove from heat and leave covered in the saucepan until cool. |
| 12 | Lift chicken out of sauce, put on a serving platter and brush with sesame oil. |
| 13 | This gives the chicken a glistening appearance as well as some extra flavor. |
| 14 | Traditionally the chicken is put on a chopping board and cut in two lengthways with a sharp cleaver. |
| 15 | Each half is chopped into 1 ?inch strips and reassembled in the original shape. |
| 16 | If this proves too much of an undertaking, simply carve the chicken into joints. |
| 17 | Serve at room temperature with some of the cooking liquid as a dipping sauce |
