Red Cooked Chicken Eastern Chinese Style
Experience the deep, savory allure of Eastern Chinese cuisine with this Red Cooked Chicken recipe, a classic comfort dish bursting with bold flavors and aromatic spices. Tender bone-in chicken thighs or drumsticks are braised in a rich soy sauce blend with hints of Shaoxing wine, star anise, and cinnamon, creating a perfectly balanced sweet and savory glaze. Infused with garlic, ginger, and scallions, this dish offers layers of umami that pair beautifully with steamed white rice. Perfect for weeknight dinners or special occasions, this one-pan masterpiece is a straightforward recipe that delivers authentic Chinese flavors in just under an hour. Treat your taste buds to the essence of home-cooked East Asian cuisine!
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Recipe Information
Ingredients
- 6 pieces Bone-in chicken thighs or drumsticks
- 3 tablespoons Soy sauce (light)
- 2 tablespoons Soy sauce (dark)
- 3 tablespoons Shaoxing wine (Chinese cooking wine)
- 2 tablespoons Brown sugar
- 1 cup Water
- 2 whole Star anise
- 1 stick Cinnamon stick
- 4 cloves Garlic cloves
- 1 inch (sliced) Ginger
- 2 stalks Scallions
- 2 tablespoons Vegetable oil
Instructions
Wash the chicken pieces under cold water and pat them dry with paper towels.
Heat the vegetable oil in a large wok or deep skillet over medium heat.
Add the ginger slices, crushed garlic cloves, and scallions to the oil. Stir-fry for 1-2 minutes until fragrant.
Add the chicken pieces to the wok. Sear each side for 3-4 minutes, until golden brown.
Pour the Shaoxing wine over the chicken to deglaze the pan, stirring to scrape up any browned bits.
Add the light soy sauce, dark soy sauce, and brown sugar to the wok. Stir to coat the chicken evenly in the sauce.
Add the star anise, cinnamon stick, and water to the wok. Bring the mixture to a boil.
Reduce the heat to low, cover the wok, and let the chicken braise for 30 minutes. Turn the chicken pieces halfway through to ensure even cooking.
Remove the lid and increase the heat to medium-high. Let the sauce reduce and thicken for about 5-7 minutes, spooning the sauce over the chicken occasionally.
Once the sauce reaches a glossy consistency, remove from heat. Discard the star anise, cinnamon stick, and cooked scallions.
Serve the red cooked chicken hot with steamed white rice or your favorite side dishes.
Nutrition Facts
Calories |
1598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.1 g | 137% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 2238 mg | 97% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 2.1 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 215 mg | 17% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1674 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
