Ingredients
-
1/4
-
3
-
3
-
1
-
1
-
5
-
3
-
2
-
8
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
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; Reduce the Temperature and Simmer, Uncovered, For 10 Minutes. |
|
2
Done
|
Add the Chicken Thighs, Cover the Dutch Oven Partially With the Lid, and Simmer For 45 Minutes, Turning the Thighs Occasionally. |
|
3
Done
|
Remove the Cinnamon Sticks and Rind; Discard. |
|
4
Done
|
in a Bowl, Pour the Boiling Water Over the Bean Threads and Let Stand For About 5 Minutes or Until Threads Are Soft; Drain. |
|
5
Done
|
Serve the Thighs Over the Threads/Noodles. |
|
6
Done
|
Cooking Light, June 1998. |
|
7
Done
|
Note: You Can Also Use Drumsticks Instead of Thighs, but Do Take the Skin Off to Make Sure the Meat Gets All the Flavor! :). |
