How to Make Chinese Red-cooked Chicken Asian Cooking Recipe Cuisine

China Red-cooked Chicken

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 6 Servings:

3 lb roasting chicken

1.5 cups dark soy sauce

1.5 cups water

1/2 cup Chinese rice wine or dry sherry

1 inch ginger, sliced

2 star anise

2 cloves garlic

2 tbsp sugar

2 tsp sesame oil

Directions:

Rinse the chicken in cold water. Cut off the tail and the two glands on either side of it. Remove and discard the fat from the cavity. Choose a saucepan just large enough to hold the chicken so it will almost be covered with the cooking liquid.

Place the chicken in the pan breast down, and add all the ingredients except the sesame oil. On gentle heat, bring the liquid to a simmer. 

Cover and simmer on low heat for 15 minutes, then use tongs to turn the chicken over without piercing the skin. Replace the lid and simmer for a further 15 minutes, basting with liquid every 5 minutes.

Remove the saucepan from the heat and leave the chicken in the covered pan for 40 minutes to finish cooking. Lift the chicken onto a chopping board, letting the liquid in the cavity drain back into the pan.

Brush the chicken with sesame oil and either carve into joints or cut in half lengthways and chop into pieces through bone. Assemble the chicken on a serving plate. Serve with some of the cooking liquid as a dipping sauce.


*You can keep the sauce and refrigerate or freeze it and use it to cook other foods or meats.

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe? Please send us a picture, we would love to post it!