Fukien Red-Cooked Chicken
This recipe gets its inspiration from a traditional Chinese preparation. '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 sprinkled with additional chopped green onions, if desired.
1 1/2 cups water
1 (6.7-ounce) bottle 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.
Makes 6 servings.
*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.
Nutritional Information Per Serving (1/6 of recipe): Calories: 350 Calories from Fat: 140 Total Fat: 16 g Saturated Fat: 4.5 g Cholesterol: 75 mg Sodium: 2320 mg Carbohydrates: 28 g Dietary Fiber: 1 g Sugars: 4 g Protein: 21 g.
Recipe and photograph are the property of Nestlé® & Meals.com, used with permission.