Red-Cooked Chicken

Serves 4 to 6


"Red cooking" refers to the reddish color of the chicken when cooked in the following way. The soy sauce actually turns the meat reddish brown. A traditional braising technique, red cooking renders meat fork-tender and imbues it with the flavors of the braising sauce.

8 chicken legs
2 tablespoons vegetable oil
1 cup chicken broth
1/3 cup black or mushroom soy sauce
1/4 cup dry sherry
2 tablespoons finely minced fresh ginger (optional)
6 garlic cloves, crushed and minced
3 tablespoons sesame oil
3 tablespoons light brown sugar
1 teaspoon freshly ground black pepper
6 small hard-boiled eggs, peeled

Separate the chicken legs into drumsticks and thighs. Pat dry.

Heat the vegetable oil in a heavy, large pan, such as a Dutch oven, with a tight-itting lid. When the oil is at the smoking point, add the chicken. Pan-fry, turning once for 10 minutes, until nicely browned. Drain in a colander. Reserve 1 tablespoon of the oil and juices in the Dutch oven.

Reheat the oil in the pan and add the broth, soy sauce, sherry, ginger, garlic, sesame oil, brown sugar, pepper, and cold water. Stir well. Bring the sauce to a boil. Add the chicken and hard-boiled eggs, cover, and simmer for 30 minutes. Remove the lid and stir.

Continue to cook for 15 minutes longer. Remove 1 piece of chicken and probe with a fork. If the meat is still firm and tight, the chicken needs to cook a little longer. If the chicken breaks apart and falls off the bone, it has been overcooked. The desired consistency is somewhere between both of the above. Serve at once.


Buy the Book!


Potsticker Chronicles
by Stuart Chang Berman
Line drawings by Dora F. Lee
ISBN: 0-471-25028-7
Recipe reprinted by permission.


Potsticker Chronicles



Cookbook Profile Archive


This page created June 2004

The Global Gourmet
The Global Gourmet®
Main Page


Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home