Red-Cooked Chicken with Potatoes and Eggs Recipe

Name: Red-Cooked Chicken with Potatoes and Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; One 3 3/4-pound chicken, cut into 8 pieces; Kosher salt; Pepper; 1 small onion, chopped; One 1-inch piece of peeled fresh ginger, cut into 1/4-inch rounds; 3 star anise pods; 2 dried hot red chiles; 2 garlic cloves, crushed; 1/2 cup Shaoxing wine or dry vermouth; 1/4 cup soy sauce; 3 tablespoons packed light brown sugar; 1 1/4 cups chicken stock or low-sodium broth; 2 Yukon Gold potatoes (1 pound), peeled and cut into 3/4-inch pieces; 4 small carrots, cut into 3/4-inch pieces; 4 large eggs; Chopped cilantro and scallions, for garnish; Steamed rice, for serving

Servings: persons

2 tablespoons canola oil
One 3 3/4-pound chicken, cut into 8 pieces
Kosher salt
Pepper
1 small onion, chopped
One 1-inch piece of peeled fresh ginger, cut into 1/4-inch rounds
3 star anise pods
2 dried hot red chiles
2 garlic cloves, crushed
1/2 cup Shaoxing wine or dry vermouth
1/4 cup soy sauce
3 tablespoons packed light brown sugar
1 1/4 cups chicken stock or low-sodium broth
2 Yukon Gold potatoes (1 pound), peeled and cut into 3/4-inch pieces
4 small carrots, cut into 3/4-inch pieces
4 large eggs
Chopped cilantro and scallions, for garnish
Steamed rice, for serving

1
In a large, deep skillet, heat the oil until shimmering.
2
Season the chicken lightly with salt and pepper and add to the skillet skin side down.
3
Cook over moderately high heat, turning occasionally, until browned all over, 10 to 12 minutes.
4
Transfer the chicken to a plate.
5
Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened and browned, about 7 minutes.
6
Add the ginger, star anise, chiles and garlic and cook, stirring, until fragrant, about 1 minute.
7
Add the wine, soy sauce, sugar and chicken stock and bring to a boil.
8
Add the potatoes and carrots and return to a boil.
9
Nestle the chicken in the skillet, cover and braise over moderately low heat, turning occasionally, until the vegetables are tender and the chicken is cooked through, 15 to 20 minutes.
10
Discard the star anise and chiles.
11
Meanwhile, in a medium saucepan, cover the eggs with water and bring to a boil.
12
Simmer over moderate heat for 8 minutes, then cool under running water.
13
Peel the eggs and quarter lengthwise.
14
Gently submerge the eggs in the stew and spoon into shallow bowls.
15
Garnish with chopped cilantro and scallions and serve with steamed rice.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons canola oil, One 3 3/4-pound chicken, cut into 8 pieces, Kosher salt, Pepper, and more.

Yes, Red-Cooked Chicken with Potatoes and Eggs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red-Cooked Chicken with Potatoes and Eggs

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