Ingredients for Chinese Red Cooked Chicken Thighs
- Sherry Wine
- 2 tablespoons brown sugar
- Low Sodium Soy Sauce
- 1/2 cup water
- Fennel Seed
- Fresh Ginger
- Orange Rind
- 2 cinnamon sticks
- 1.5 lbs boneless, skinless chicken thighs
- Boiling Water
- Cellophane Noodles
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How to Make Chinese Red Cooked Chicken Thighs
- In a Dutch oven, combine 1/4 cup dry sherry, 2 tablespoons brown sugar, 1/2 cup soy sauce, 1/2 cup water, 1 teaspoon crushed fennel seeds, 2 tablespoons grated fresh ginger, 1 tablespoon orange zest (strips of rind), and 2 cinnamon sticks. Bring to a boil over medium-high heat.
- Reduce heat to low, cover partially, and simmer for 10 minutes to meld the flavors.
- Add 1.5 lbs boneless, skinless chicken thighs to the Dutch oven. Partially cover and simmer for 45 minutes, turning the thighs occasionally, until cooked through and tender.
- Remove the cinnamon sticks and orange zest using tongs or a slotted spoon. Discard.
- Prepare bean threads (cellophane noodles): In a heatproof bowl, pour 1 cup boiling water over 4 oz dried bean threads. Let stand for 5 minutes, or until softened. Drain thoroughly.
- Serve the delicious red-cooked chicken thighs over the bean threads or your favorite noodles. Garnish with chopped green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
41g
Fat
40g
Carbs
8g
