Simmered Chinese Chicken
Serve this tender and flavorful Chinese-style braised chicken and sauce over cooked rice.
1 tablespoon vegetable oil
1 (2 1/2 to 3 pounds) whole chicken, cut up into serving pieces
1/3 cup soy sauce
1/3 cup brown sugar, packed
1/2 cup water
1 tablespoon ketchup
1/4 cup dry sherry or apple juice
1/2 to 3/4 teaspoon crushed red pepper (optional)
2 garlic cloves, finely minced
2 green onions, sliced
2 tablespoons cornstarch
1 tablespoon cold water
2 teaspoon toasted sesame seeds*
- Heat oil in a Dutch oven and brown chicken pieces on all sides.
- Mix together soy sauce, brown sugar, water, ketchup, sherry, red pepper, garlic and green onion. Pour mixture over chicken. Cover and simmer 35 to 40 minutes.
- Remove chicken to platter, draining juices that accumulate back into pan. Skim off fat from sauce.
- Blend together cornstarch and water, stir into sauce. Cook, stirring constantly, until thickened. Spoon some sauce over chicken, sprinkle with sesame seeds. Serve chicken with remaining sauce.
Makes 4 servings.
*Sesame seeds need to be toasted to develop their nut-like flavor. Toast sesame seeds in a shallow pan at 350°F (175°C) for about 10 minutes, stirring frequently.