Ingredients
-
1
-
1 - 2
-
1
-
1 - 2
-
2 - 3
-
2
-
1
-
4
-
1/4
-
3/4
-
-
-
-
-
Directions
Red Cooked Chicken, Eastern Chinese Style, This recipe is adapted from The Gourmet Chinese Regional Cookbook by Calvin B. T. Lee and Audrey Evans lee. A fine alternative to Chinese stir fries. It can be made ahead and reaheated. The anise gives it a wonderully exotic flavor. The gravy can be saved and reused., what do you use instead of sherry?, This remind me of teriyaki chicken with a hint of star anise. The sauce is very good to go with the rice. Thank you for sharing.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Star Anise (available in Asian Markets) Comes in Cellophane Bags. |
|
2
Done
|
Whole Ones Have a Total of Eight Points, Each With an Anise Seed Inside. |
|
3
Done
|
If You Can't Find a Whole One, Just Count Out Eight Broken Pieces. |
|
4
Done
|
Use a Little More or Less to Taste but Don't Omit It Since It's an Important Element in This Recipe. |
|
5
Done
|
the Original Recipe Calls For Chinese Rock Sugar Which Imparts a Lustrous Finish to the Gravy. |
|
6
Done
|
Available in Asian Stores. |
|
7
Done
|
Remove Any Excess Fat from the Chicken. |
|
8
Done
|
Heat Oil and Brown Chicken on All Sides. |
|
9
Done
|
Add the Anise, Scallions, Ginger& Garlic and Brown Slightly. |
|
10
Done
|
Combine the Soy Sauces, Brown Sugar, Stock and Sherry and Pour Into the Pot With the Chicken. |
