Fukien Red-Cooked Chicken
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.
Recipe and photo credit: Nestlé and meals.com.