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Chinese Red-Cooked Chicken Thighs

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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