Chinese Red-Cooked Chicken

A special spice mixture of star anise, cinnamon, and Szechwan peppercorns, along with fragrant fresh ginger and orange peel, gives these chicken legs a divinely aromatic punch.

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4.5 by 5 people

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  • Makes: 6 servings
  • Prep: 25 mins
  • Slow Cook: 6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high)

Chinese Red-Cooked Chicken

Reviews (0)

4.5 by 5 people

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Directions

  1. Place chicken in a 3-1/2- or 4-quart slow cooker. For a spice bag, cut an 8-inch square from a double thickness of 100-percent-cotton cheese cloth. Place star anise, orange peel, ginger, cinnamon, garlic, and peppercorns in center of square. Bring corners of cloth together; tie closed with clean 100-percent-cotton kitchen string. Add bag to slow cooker with chicken. In a bowl combine broth, soy sauce, brown sugar, sherry, and green onions. Pour over chicken.
  2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
  3. Meanwhile, prepare noodles according to package directions. Remove chicken from cooking liquid. Strain liquid, discarding spice bag and solids; skim fat from cooking liquid. Serve chicken over noodles. Drizzle chicken with sesame oil and sprinkle with cilantro. Drizzle chicken and noodles with cooking liquid.

From the Test Kitchen

*

Use a vegetable peeler to remove the peel strips from an orange, avoiding the bitter white pith underneath.

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Nutrition Facts (Chinese Red-Cooked Chicken)

  • Per serving:
  • 404 kcal ,
  • 16 g fat
  • (3 g sat. fat ,
  • 8 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 85 mg chol. ,
  • 2608 mg sodium ,
  • 36 g carb. ,
  • 2 g fiber ,
  • 11 g sugar ,
  • 29 g pro.
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