Red Cooked Chicken, Eastern Chinese Style

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 2
• 1 (3 lb) whole frying chickens
• 1 -2 tablespoon vegetable oil
• 1 star anise
• 1 -2 clove garlic, lightly smashed
• 2 -3 slices ginger, lightly smashed
• 2 scallions, lightly smashed
• 1 cup chicken stock
• 4 tablespoons brown sugar
• 1/4 cup light soy sauce
• 3/4 cup dark soy sauce
• 1 tablespoon dry sherry

Recipe

• 1 star anise (available in asian markets) comes in cellophane bags.
• 2 whole ones have a total of eight points, each with an anise seed inside.
• 3 if you can't find a whole one, just count out eight broken pieces.
• 4 use a little more or less to taste but don't omit it since it's an important element in this recipe.
• 5 the original recipe calls for chinese rock sugar which imparts a lustrous finish to the gravy.
• 6 available in asian stores.
• 7 remove any excess fat from the chicken.
• 8 heat oil and brown chicken on all sides.
• 9 add the anise, scallions, ginger& garlic and brown slightly.
• 10 combine the soy sauces, brown sugar, stock and sherry and pour into the pot with the chicken.
• 11 bring to a boil, then turn the heat down until the sauce is simmering slightly.
• 12 cook uncovered for 45- 50 minutes, turning and basting every 10 minutes.
• 13 to serve just pull the meat off with a serving fork.
• 14 use the gravy on the chicken and on rice.