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Red Cooked Chicken - Asian Style

A sweet and spicy sauce compliments this richly-colored, Asian-style chicken, which practically falls off the bone thanks to a gentle cooking process in the slow cooker.

I love cooking in slow cooker; it is so easy and convenient, especially for busy moms. This recipe is new in my collection. A friend shared it with me and I decide to give it a try. It is very delicious and very flavorful. I use skinless chicken thighs on bones for this recipe because I find that the chicken is more flavorful and moist this way. I usually serve this chicken with steamed rice and stir-fry vegetables.

Posted on February 18, 2010

Makes 6 servings

IngredientsRed Cooked Chicken

3 lb bone-in skinless chicken thighs

1 bunch green onions, chopped into 2-inch pieces (white parts)

3 cloves garlic, crushed

1/2 cup dry sherry

1/3 cup low sodium soy sauce

1/4 cup brown sugar, packed

2 tbsp fresh ginger, grated and peeled

1 tsp Chinese five-spice powder

1 tsp cornstarch plus 1 tbsp water (optional)


1. In a small bowl combine sherry, soy sauce, sugar, ginger, five-spice powder, garlic, and white parts of green onions. Mix well.

2. In 5- to 6-quart slow cooker add chicken thighs and coat with sherry mixture. Cover slow cooker with lid and cook on low 8 hours or on high 4 hours.

3. Transfer the cooked chicken to a large plate and let rest. Strain the sauce into a small saucepan through a fine strainer.

4. Bring the sauce to a boil and simmer on low heat until reduced in half. If you want the sauce thick, add 1 tsp of cornstarch desolved in 1 tbsp water and bring everything to a boil.

5. Pour the sauce over the chicken, sprinkle with chopped green onions and sesame seeds if desired.




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