Red-Cooked Chicken

1. 1

   Bring chicken, water, soy sauce, sugar, Sherry, ginger, and star anise to a simmer, covered, in a 3-quart heavy saucepan over moderate heat.

2. 2

   Cook until meat is tender, about 10 minutes.

3. 3

   Transfer chicken to a serving bowl and keep warm, covered.

4. 4

   Skim off any fat from sauce and boil sauce until syrupy and reduced by half, 15 to 20 minutes.

5. 5

   Stir cornstarch mixture and whisk into sauce.

6. 6

   Boil, whisking, until thickened and shiny, about 1 minute.

7. 7

   Discard ginger and star anise.

8. 8

   Pour sauce over chicken and sprinkle with scallions.

* Per serving · 4 servings · Values may vary.

No additional tips available.