Introducing “Red Cooked Chicken, Eastern Chinese Style,” a delightful recipe that brings the rich flavors of Eastern Chinese cuisine to your table! 🍗🥢 Adapted from “The Gourmet Chinese Regional Cookbook” by Calvin B. T. Lee and Audrey Evans Lee, this dish offers a tantalizing alternative to traditional Chinese stir-fries, with the added convenience of being able to prepare it ahead of time and reheat it whenever you’re ready to enjoy its deliciousness. The secret ingredient? Star anise! 🌟 This aromatic spice infuses the dish with its wonderfully exotic flavor, making every bite a culinary adventure.
Let’s dive into the recipe and uncover the secrets behind this savory delight! But first, gather your ingredients:
| Ingredients | Quantity |
|---|---|
| Frying chickens | 1 |
| Star anise | 1-2 |
| Garlic | 1 |
| Ginger | 1-2 |
| Scallions | 2-3 |
| Brown sugar | 2 |
| Light soy sauce | 1 |
| Dark soy sauce | 4 |
| Dry sherry | 1/4 |
| Chicken stock or broth | 3/4 |
| Vegetable oil | 1 |
Now, let’s embark on our culinary journey:
Instructions:
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Prepare the Star Anise: Star anise, often found in Asian markets, typically comes in cellophane bags. Whole ones have a total of eight points, each containing an anise seed inside. If whole star anise is unavailable, you can use eight broken pieces as a substitute. Adjust the quantity to your taste preference, but don’t skip this essential ingredient, as it plays a pivotal role in enhancing the dish’s flavor.
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Prep the Chicken: Begin by removing any excess fat from the chicken pieces. This ensures that your dish isn’t overly greasy while allowing the flavors to shine.
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Brown the Chicken: In a large pot or Dutch oven, heat some vegetable oil over medium-high heat. Add the chicken pieces and brown them on all sides until they develop a golden hue, infusing them with delicious flavor.
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Infuse with Aromatics: Now, it’s time to layer in the aromatics. Add the star anise, sliced scallions, minced garlic, and grated ginger to the pot. Allow them to gently brown, releasing their fragrant oils and adding depth to the dish.
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Create the Flavor Base: In a bowl, mix together the light soy sauce, dark soy sauce, brown sugar, dry sherry, and chicken stock or broth. This flavorful combination forms the base of our signature sauce, adding a perfect balance of sweetness, saltiness, and depth of flavor.
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Simmer to Perfection: Pour the sauce mixture over the chicken in the pot, ensuring that each piece is coated evenly. Bring the mixture to a gentle boil, then reduce the heat to low. Let the chicken simmer, uncovered, for 45 to 50 minutes, allowing the flavors to meld together and the chicken to become tender.
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Baste and Turn: Every 10 minutes or so, baste the chicken with the flavorful sauce and turn the pieces to ensure even cooking and maximum flavor infusion.
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Serve and Enjoy: Once the chicken is tender and cooked through, it’s time to serve up this delectable dish! Using a serving fork, gently pull the meat off the bones and arrange it on a platter. Drizzle some of the rich, aromatic gravy over the chicken, allowing it to soak up all the savory goodness. Serve alongside steamed rice or your favorite side dishes, and savor each mouthwatering bite.
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Savor the Leftovers: Don’t let any leftovers go to waste! The gravy from this dish is a culinary treasure in itself. Store any remaining gravy in the refrigerator and reuse it to enhance future meals. Its rich flavor will only deepen over time, adding a touch of Eastern Chinese flair to your culinary creations.
With its exotic flavors, tender chicken, and rich, aromatic gravy, “Red Cooked Chicken, Eastern Chinese Style” is sure to become a favorite in your recipe repertoire. Whether enjoyed as a weeknight dinner or served up for special occasions, this dish promises to delight your taste buds and transport you to the vibrant streets of Eastern China with every bite. Enjoy! 🌟🥢
