Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Chinese Red-Cooked Chicken
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- #91551
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 tablespoon vegetable oil
2 pounds chicken thigh quarters or thighs, skin removed
water
1/2 cup dry sherry
1/3 cup soy sauce
12 slices peeled fresh ginger
2 tablespoons brown sugar
2 cloves garlic, halved
1/2 teaspoon Chinese five spice powder
1 tablespoon cornstarch, mixed with
2 tablespoons cold water
1 teaspoon Asian sesame oil
2 teaspoons minced fresh cilantro
2 teaspoons minced green onion
cooked rice, optional
directions
Heat oil in Dutch oven over medium-high heat. Add chicken; brown 2 to 3 minutes per side; remove. Discard fat.
Whisk in 1-1/2 cups water with next 6 ingredients. Add chicken; cook uncovered, turning occasionally, 30 minutes.
Transfer chicken with slotted spoon to platter; cover and keep warm. Skim and discard fat from sauce.
Return skillet to heat; bring to boil. Blend cornstarch and cold water in bowl. Add to boiling sauce, whisking until thickened. Stir in sesame oil. Pour sauce over chicken. Garnish with cilantro and green onion. Serve with rice.
NOTE: Red-cooking is a Chinese method of stewing with soy sauce and spices to give a deep red-brown color.
added by
bettyboop
nutrition data
Nutritional data has not been calculated yet.
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