Red-Cooked Chicken Thighs

• 4 pounds chicken thighs (about 8)
• 2 tablespoons Asian seasoning
• 1 1/4 cups chopped green onions
• 2 tablespoons minced ginger
• 4 cups chicken stock
• 2 cups water
• 1 cup soy sauce
• 1/2 cup Chinese wine or medium-dry Sherry
• 2 tablespoons rice wine vinegar
• 4 (3-inch) cinnamon sticks
• 4 whole star anise
• 4 teaspoons cornstarch dissolved in 8 teaspoons water

1. Season the chicken thighs with the Asian seasoning.
2. Heat a large Dutch oven over high heat.
3. Add the chicken and cook, turning, until brown on all sides, about 5 minutes.
4. With tongs, transfer to a plate.
5. Lower the heat to medium and add 1 cup of the green onions and cook until tender, about 1 minute.
6. Add the ginger and cook for 30 seconds.
7. Add the stock, water, soy sauce, wine, vinegar, cinnamon and star anise and bring to a boil.
8. Lower the temperature and simmer for 20 minutes.
9. Return the chicken to the pan, cover, and braise over medium-low heat until tender, about 45 minutes.
10. Transfer chicken to a serving platter.
11. Increase the heat to medium, add the cornstarch slurry and cook, stirring, until the sauce is thick and shiny, about 5 minutes.
12. To serve, spoon the rice into the center of each of 4 large plates.
13. Arrange 2 thighs on the rice and spoon the sauce over the chicken.
14. Garnish with the remaining 1/4 cup of green onions.

chicken, asian seasoning, green onions, ginger, chicken stock, water, soy sauce, chinese wine, rice wine vinegar, cinnamon sticks, star anise, cornstarch

Taken from www.foodnetwork.com/recipes/emeril-lagasse/red-cooked-chicken-thighs-recipe.html (may not work)