Chinese Red-Cooked Chicken Thighs

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Yield
4 servings (serving size: 2 chicken thighs and 1 cup noodles)
June 1998
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 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.

Step 2

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

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