Wednesday, February 4, 2009

Red-cooked chicken

Red-cooked chicken is amazing! It's good hot or cold. I served it with stir fried fennel, to pick up on the slightly sweet flavors of the anise and fennel seed. The poultry shown in my photo is capon.

Red-Cooked Chicken

2 lbs of chicken or capon
2 c soy sauce
1/4 c brown sugar
1 T peppercorns, slightly crushed
1/2 t anise seed
1/2 t fennel seed
2 t fresh ginger, minced
1 c chicken broth

Sesame oil

Mix the sauce ingredients and bring to a boil. Simmer the chicken for a few minutes. Place into a crock pot and cook on low for 6 to 8 hours. Remove chicken from the sauce and drain. Rub with sesame oil.

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