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Red Cooked Chicken

Flavors.of.Asia's picture
  Water 1 1⁄2 Cup (24 tbs)
  Soy sauce 1 Cup (16 tbs)
  Green onions 8 , bias-sliced into 1 1/2-inch lengths
  Dry sherry 1⁄4 Cup (4 tbs)
  Brown sugar 2 Tablespoon
  Grated ginger root 2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Star anise/1/2 teaspoon aniseed, crushed 1 , crushed
  Whole broiler fryer chicken 4 Pound (1 Chicken, 3 1/2 To 4 Pound)

In large kettle or Dutch oven combine water, soy sauce, green onions, dry sherry, brown sugar, gingerroot, garlic, and star anise or aniseed; mix well.
Place chicken in mixture.
Cover; bring to boiling.
Reduce heat; simmer 25 minutes.
Using tongs, turn chicken over.
Cover; simmer 25 to 30 minutes more or till chicken is tender, basting frequently with the cooking liquid during the last 10 minutes.
Remove chicken from pan, reserving broth.
Using a sharp cleaver or knife, chop chicken, bones and all, into bite-size sections.
Reassemble chicken to its original whole shape .
Or, cut the chicken into quarters.
Strain broth to remove green onions; skim excess fat.
Pass some of the broth.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size

Calories 1051 Calories from Fat 618

% Daily Value*

Total Fat 69 g105.5%

Saturated Fat 19.6 g97.8%

Trans Fat 0 g

Cholesterol 340.2 mg113.4%

Sodium 2954.5 mg123.1%

Total Carbohydrates 15 g5%

Dietary Fiber 1.3 g5.1%

Sugars 8.8 g

Protein 88 g175.8%

Vitamin A 32% Vitamin C 31.2%

Calcium 8.1% Iron 31.1%

*Based on a 2000 Calorie diet

Red Cooked Chicken Recipe