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Red Cooked Chicken Thighs

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates
    VitaminsB1, B2
    MineralsFluorine, Magnesium, Chlorine, Phosphorus

    Ingredients Jump to Instructions ↓

    1. 4 pounds chicken thighs (about 8)

    2. 2 tablespoons Asian seasoning

    3. 1 1/4 cups chopped green onions

    4. 2 tablespoons minced ginger

    5. 4 cups chicken stock

    6. 2 cups water

    7. 1 cup soy sauce

    8. 1/2 cup Chinese wine or medium-dry Sherry

    9. 2 tablespoons rice wine vinegar

    10. 4 (3-inch) cinnamon sticks

    11. 4 whole star anise

    12. 4 teaspoons cornstarch dissolved in

    13. 8 teaspoons water

    Instructions Jump to Ingredients ↑

    1. Season the chicken thighs with the Asian seasoning.

    2. Heat a large Dutch oven over high heat. Add the chicken and cook, turning, until brown on all sides, about 5 minutes. With tongs, transfer to a plate. Lower the heat to medium and add 1 cup of the green onions and cook until tender, about 1 minute. Add the ginger and cook for 30 seconds. Add the stock, water, soy sauce, wine, vinegar, cinnamon and star anise and bring to a boil. Lower the temperature and simmer for 20 minutes. Return the chicken to the pan, cover, and braise over medium-low heat until tender, about 45 minutes.

    3. Transfer chicken to a serving platter. Increase the heat to medium, add the cornstarch slurry and cook, stirring, until the sauce is thick and shiny, about 5 minutes.

    4. To serve, spoon the rice into the center of each of 4 large plates. Arrange 2 thighs on the rice and spoon the sauce over the chicken. Garnish with the remaining 1/4 cup of green onions.

    5. Yield : 4 servings

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