Red Cooked Chicken Eastern Chinese Style Recipes

Steps:

• Put the chicken in a medium saucepan and add enough water to cover the meat completely. Bring the water to a boil and parboil the chicken over medium heat for about 10 minutes, continuously skimming off any scum that forms on the surface. Drain the meat thoroughly.
• Put the chicken, chestnuts, 1½ cups water, wine, both soy sauces, ginger, and sugar in a large clay pot or Dutch oven with a cover. (Alternatively, this dish can be cooked in a slow cooker.) Bring the liquid to a boil, then reduce the heat to low and gently simmer the chicken, covered, for 45 minutes or until the meat is tender when pierced with a knife. During that time, replenish the liquid as needed to prevent scorching.

Steps:

• Bring chicken, water, soy sauce, sugar, Sherry, ginger, and star anise to a simmer, covered, in a 3-quart heavy saucepan over moderate heat. Cook until meat is tender, about 10 minutes.
• Transfer chicken to a serving bowl and keep warm, covered.
• Skim off any fat from sauce and boil sauce until syrupy and reduced by half, 15 to 20 minutes. Stir cornstarch mixture and whisk into sauce. Boil, whisking, until thickened and shiny, about 1 minute. Discard ginger and star anise.
• Pour sauce over chicken and sprinkle with scallions.

Steps:

• Over high heat, bring the first 8 ingredients to a boil in a large saute pan.
• Add the chicken and cover; reduce heat to medium.
• Simmer for 3o minutes, turn chicken over; cover and continue to cook an additional 10 minutes.
• Transfer the chicken to a plate and tent with foil.
• Boil the braising liquid, uncovered, until syrupy, 5 to 10 minutes.
• Strain through a sieve and spoon off any fat that rises.
• Brush sauce onto chicken to coat; garnish with sliced scallions and serve with extra sauce for dipping.

Steps:

• Place the eggs gently in a pot or saucepan and cover them with cold water.
• Bring the water to a hard boil and boil for two minutes.
• After two minutes at full boil, cover the pot, remove it from the heat and let it stand for fifteen minutes.
• Cool the eggs under cold running water, and remove their shells.
• Combine the brown sugar, soy sauce, chicken broth and sesame oil in a saucepan.
• Heat the mixture, stirring to dissolve the brown sugar.
• Add the boiled eggs and simmer, covered, for one hour (the liquid should cover the eggs, but if it does not, baste them frequently).
• Turn off the heat and let the eggs stand in the sauce for an additional hour, turning them from time to time to ensure even coloring.
• Serve cut into halves or quarters, with the dipping sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Place flour, salt, and black pepper into a resealable plastic zipper bag, close the bag, and shake several times to mix. Place chicken pieces into the bag, a few at a time, and shake to coat with seasoned flour; place chicken into the prepared baking dish.
• Heat butter in a skillet over medium heat, and cook the onion until translucent, about 5 minutes. Sprinkle the onion over the chicken pieces. Mix together the tomato sauce, water, chutney, sugar, vinegar, Worcestershire sauce, paprika, ground mustard, and hot pepper sauce in a bowl until the sugar dissolves. Pour the sauce over the onion and chicken.
• Bake in the preheated oven until the sauce is bubbling, the chicken is no longer pink inside, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Steps:

• Star anise (available in Asian markets) comes in cellophane bags.
• Whole ones have a total of eight points, each with an anise seed inside.
• If you can't find a whole one, just count out eight broken pieces.
• Use a little more or less to taste but don't omit it since it's an important element in this recipe.
• The original recipe calls for Chinese rock sugar which imparts a lustrous finish to the gravy.
• Available in Asian stores.
• Remove any excess fat from the chicken.
• Heat oil and brown chicken on all sides.
• Add the anise, scallions, ginger& garlic and brown slightly.
• Combine the soy sauces, brown sugar, stock and sherry and pour into the pot with the chicken.
• Bring to a boil, then turn the heat down until the sauce is simmering slightly.
• Cook uncovered for 45- 50 minutes, turning and basting every 10 minutes.
• To serve just pull the meat off with a serving fork.
• Use the gravy on the chicken and on rice.

Steps:

• Heat oil in Dutch oven over medium-high heat.
• Add chicken; brown 2 to 3 minutes per side; remove.
• Discard fat.
• Whisk in 1 1/2 cups water with next 6 ingredients.
• Add chicken. Cook uncovered, turning occasionally, for 30 minutes.
• Transfer chicken with slotted spoon to platter; cover and keep warm.
• Skim and discard fat from sauce.
• Return skillet to heat; bring to a boil.
• Blend cornstarch and 2 tablespoons cold water in bowl.
• Add to boiling sauce, whisking until thickened.
• Stir in sesame oil.
• Pour sauce over chicken.
• Garnish with cilantro and green onion and serve with rice.

Steps:

• (Note: If you are using a 'boneless' pork roast, you can skip this step but you will still need to preheat the oven). Preheat oven to 350°F Using a sharp knife, score 3" slits all over pork skin (do not cut into flesh). Place pork in large Dutch oven. Add enough cold water to cover pork. Bring to boil over high heat; cook 10 minutes. Drain by rinsing under cold water. Return pork to dry pot.
• Mix 1/2 cup water, 1/4 cup soy sauce, and 1/4 cup Mirin. Drizzle over pork. Cover and bake for 30 minutes. Mix remaining ingredients and set aside.
• Turn pork over and baste with pan juices. Cook 30 minutes longer.
• Turn pork over and drizzle the soy sauce mixture (that you had set aside) over roast. Cover and bake 1 hour or until pork is tender, turning and basting after 30 minutes.
• Increase oven temperature to 375°F Turn pork skin side up and bake this time uncovered for 30 minutes, or until pork is glazed and skin is slightly crisp.
• SERVE: Transfer pork to a cutting board with juice-catching channel; cool 5 minutes then remove and discard the fat and skin from pork, if desired. Cut pork crosswise into 1/2" thick slices.