Chinese Red-Cooked Chicken Thighs
- 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
- 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.
- Combine noodles and boiling water in a bowl; let stand for 5 minutes or until soft. Drain. Serve chicken over noodles.
sherry, sugar, soy sauce, water, fennel seeds, fresh ginger, orange rind strips, cinnamon sticks, chicken, bean threads, boiling water
Taken from www.myrecipes.com/recipe/chinese-red-cooked-chicken-thighs (may not work)