| 1 | Red-cooking is a form of stewing with a seasoned liquid containing soy sauce and spices. |
| 2 | If serving more people, get more chickens. |
| 3 | Chickens should not exceed about 4 lbs. |
| 4 | Each. |
| 5 | Marinating: wash chicken thoroughly under cool water: dry. |
| 6 | Cut off fat pockets around cavity opening. |
| 7 | Place chicken in snug bowl.brush or rub dark soy sauce into skin; let stand in bowl for 30 minutes; repeat brushing several times. |
| 8 | Remove from bowl. |
| 9 | Braising: in wok heat oil for braising under medium high flame.when oil is hot, but not smoking, quickly lower chicken into oil. |
| 10 | Protect yourself against splattering oil by holding wok lid over wok; don"t actually cover it. |
| 11 | Using large spoon, baste chicken with hot oil, & turn once or twice so skin browns evenly (about 10-15 minutes). |
| 12 | Carefully remove chicken from wok, trying not to break skin. |
| 13 | Stewing: chop green onions into 2" sections. |
| 14 | Heat peanut oil in heavy pot or dutch oven, in which chicken will fit snugly. |
| 15 | When oil is hot, add green onions & ginger. |
| 16 | Saute until onions are lightly brown. |
| 17 | Add water, sherry, thin soy, star anise & salt. |
| 18 | Bring mixture to boil.while liquid is heating, loosely tie legs of chicken together with a piece of twine. |
| 19 | Lower chicken into boiling liquid. |
| 20 | Bring liquid to boil again, then reduce heat for very slow simmer. |
| 21 | Chicken should actually be floating free in liquid. |
| 22 | Cover & simmer for about 1 hour or until chicken is very tender. |
| 23 | Leave chicken in covered pot until 5 minutes before serving. |
| 24 | Then remove it carefully to serving platter; remove twine. |
| 25 | Remove all but 1 cup of liquid from pot (including onion pieces). |
| 26 | Bring liquid to boil; thicken slightly with cornstarch paste; glaze with sesame oil. |
| 27 | Pour sauce over chicken & serve |
