Chinese Red-Cooked Chicken Thighs

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4 servings (serving size: 2 chicken thighs and 1 cup noodles)


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1/4 cup sherry
3 tablespoons sugar
3 tablespoons low-sodium soy sauce
1 tablespoon water
1 teaspoon fennel seeds, crushed
5 (1/4-inch) slices peeled fresh ginger
3 orange rind strips
2 (3-inch) cinnamon sticks
8 chicken thighs (about 2 pounds), skinned
2 ounces uncooked bean threads (cellophane noodles)
1 cup boiling water


Combine first 8 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Add chicken; partially cover, and simmer for 45 minutes, turning chicken occasionally. Discard the cinnamon sticks and rind.

Combine noodles and boiling water in a bowl; let stand for 5 minutes or until soft. Drain. Serve chicken over noodles.

Created date

June 1998

Nutritional Information

Calories 283
Caloriesfromfat 31 %
Fat 9.8 g
Satfat 2.6 g
Monofat 3.6 g
Polyfat 2.2 g
Protein 27.3 g
Carbohydrate 17.6 g
Fiber 0.1 g
Cholesterol 92 mg
Iron 1.5 mg
Sodium 386 mg
Calcium 31 mg