Chinese Red Cooked Chicken Thighs

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From cooking light, the soy sauce mixture in this recipe turns the chicken a deep, dark reddish brown hue and imparts loads of delicious flavor. the aroma of these cooking is wonderful!!

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Steps

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In a dutch oven , combine the sherry , sugar , soy sauce , water , crushed fennel seeds , ginger , orange rind strips , and cinnamon sticks , and bring to a boil.

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Reduce the temperature and simmer , uncovered , for 10 minutes.

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Add the chicken thighs , cover the dutch oven partially with the lid , and simmer for 45 minutes , turning the thighs occasionally.

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Remove the cinnamon sticks and rind.

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Discard.

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In a bowl , pour the boiling water over the bean threads and let stand for about 5 minutes or until threads are soft.

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Drain.

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Serve the thighs over the threads / noodles.

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Cooking light , june 1998.

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Ingredients

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sherry wine, sugar, low sodium soy sauce, water, fennel seed, fresh ginger, orange rind, cinnamon sticks, chicken thighs, boiling water, cellophane noodles