Chinese cooks call food braised in soy sauce and sugar "red-cooked" for the reddish-brown tint that can result. While the chicken is braising, steam some rice and broccoli rabe as accompaniments.
•Use a paper towel to blot up any last bits of fat from surface of sauce after skimming.
Recipe information
Total Time
35 min
Yield
Makes 4 servings
Ingredients
Preparation
Step 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. Cook until meat is tender, about 10 minutes.
Step 2
Transfer chicken to a serving bowl and keep warm, covered.
Step 3
Skim off any fat from sauce and boil sauce until syrupy and reduced by half, 15 to 20 minutes. Stir cornstarch mixture and whisk into sauce. Boil, whisking, until thickened and shiny, about 1 minute. Discard ginger and star anise.
Step 4
Pour sauce over chicken and sprinkle with scallions.
