This Fukien Red-Cooked Chicken recipe gets its inspiration from a traditional
Chinese preparation. You'll enjoy the flavors in this dish. "Red cooking" is popular
throughout most of northern, eastern, and southeastern China. The name is derived
from the dark red-brown color that comes from the braising. Serve with hot cooked
rice and sprinkle with additional chopped green onions, if desired.
1 1/2 cups water
1 bottle (6.7 fluid ounces) MAGGI Seasoning Sauce
1/4 cup dry sherry
2 green onions, chopped
3 tablespoons granulated sugar
4 quarter-sized slices fresh ginger
2 cloves garlic, halved
2 whole star anise or 1/2 teaspoon Chinese five-spice powder
1 teaspoon sesame oil
1 large (about 3 pounds) roasting chicken, cut into pieces
Hot cooked white rice
Combine water, seasoning sauce, sherry, green onions, sugar, ginger, garlic,
star anise and oil in large 3-quart saucepan.
Add chicken; bring to a boil. Reduce heat; cover. Cook, turning pieces occasionally,
for 30 to 40 minutes or until chicken is tender and cooked through.
Remove chicken from sauce and cover to keep warm; set aside.
Boil sauce for 15 to 20 minutes or until reduced by half, skimming off fat.
Strain and serve as dipping sauce with chicken and white rice.
Sprinkle with additional chopped green onions, if desired.
* For more intense flavor, remove pan from heat, cover and leave chicken in sauce
for 30 minutes. Remove chicken and proceed with boiling the sauce.