Red cooked chicken

Red cooked chickenRed cooked chicken

Red cooked chicken is typical of the lower Yangtze.


    • 5 cups water
    • 1 cup soy sauce
    • 1 cup Chinese rice wine
    • 1/4 cup packed light brown sugar
    • 1 inch cube peeled fresh ginger, smashed
    • 4 garlic cloves, peeled and smashed
    • 4 inch long pieces Asian dried tangerine peel
    • 4 whole star anise (1 tablespoon) (can be found in Asian Markets)
    • 2 bunches scallions, cut into 1-inch pieces (4 cups)
    • 3 1/2 lb Chinese organic chicken
    • 1 teaspoon Asian sesame oil
    • 2 tablespoons vegetable oil
    • A pinch of  salt

Bring water to boil into a pot and then add soy sauce, rice wine, brown sugar, ginger, garlic, tangerine peel, star anise and 2 cups of scalions.  Reduce heat and simmer for about 15 minutes.

Add chicken, cover and let it simmer  (turning once or twice) until just cooked (about 1 hour).

Once cooked, remove the chicken from the pot to a new one pot and brush it with sesame oil.  Let it keep warm, covered with foil.

Pour cooking liquid through a sieve into a large bowl, discarding solids.

Skim fat from surface and reserve 1 cup cooking liquid. (Cool remainder, uncovered, then freeze.)

In a skillet of pan, heat vegetable oil  over moderately high heat until hot but not smoking, then stir and add the remaining 2 cups of scallions with salt, stirring frequently, 3 to 5 minutes.

Add reserved cooking liquid and boil until reduced by half, about 3 minutes. Cut chicken at your desire and serve with sauce.

recipe image
Recipe Name
Red cooked chicken

About The Author

HTML Snippets Powered By :

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.