Best 11 Red Cooked Chicken Eastern Chinese Style Recipes

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Red cooked chicken eastern Chinese style is a delicious, flavorful, and easy-to-make dish that is perfect for any occasion. It is made with chicken that is braised in a rich and savory sauce made with soy sauce, rice wine, sugar, and spices. The chicken is cooked until it is fall-off-the-bone tender and the sauce is thick and flavorful. Serve the chicken over rice or noodles for a complete meal.

Here are our top 11 tried and tested recipes!

RED COOKED CHICKEN



Red Cooked Chicken image

From LHJ, March 1991. Red cooking is a Chinese method of stewing with soy sauce and spices to give a deep red-brown colour.

Provided by TempR

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 tablespoon vegetable oil
4 chicken thighs, quarters or
8 chicken thighs, skin removed (2 lb.)
water
1/2 cup dry sherry
1/3 cup soy sauce
12 slices peeled fresh ginger
2 tablespoons brown sugar
2 garlic cloves, halved
1/2 teaspoon Chinese five spice powder
1 tablespoon cornstarch
1 teaspoon sesame oil
2 teaspoons fresh cilantro, minced
2 teaspoons green onions, minced
cooked rice

Steps:

  • 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, for 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 a boil.
  • Blend cornstarch and 2 tablespoons 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 and serve with rice.

CHINESE RED COOKED CHICKEN THIGHS



Chinese Red Cooked Chicken Thighs image

From Cooking Light, the soy sauce mixture in this recipe turns the chicken a deep, dark reddish brown hue and imparts loads of delicious flavor. The aroma of these cooking is wonderful!

Provided by Julesong

Categories     Chicken Thigh & Leg

Time 1h

Yield 2 thighs and noodles per serving, 4 serving(s)

Number Of Ingredients 11

1/4 cup sherry wine
3 tablespoons sugar
3 tablespoons low sodium soy sauce
1 tablespoon water
1 teaspoon fennel seed, crushed
5 slices peeled fresh ginger (1/4-inch slices)
3 orange rind, strips
2 cinnamon sticks (3-inch sticks)
8 chicken thighs, skinned (about 2 pounds)
1 cup boiling water
2 ounces uncooked cellophane noodles (bean threads)

Steps:

  • In a Dutch oven, combine the sherry, sugar, soy sauce, water, crushed fennel seeds, ginger, orange rind strips, and cinnamon sticks, and bring to a boil; reduce the temperature and simmer, uncovered, for 10 minutes.
  • Add the chicken thighs, cover the Dutch oven partially with the lid, and simmer for 45 minutes, turning the thighs occasionally.
  • Remove the cinnamon sticks and rind; discard.
  • In a bowl, pour the boiling water over the bean threads and let stand for about 5 minutes or until threads are soft; drain.
  • Serve the thighs over the threads/noodles.
  • Cooking Light, June 1998.
  • Note: you can also use drumsticks instead of thighs, but do take the skin off to make sure the meat gets all the flavor! :).

Nutrition Facts : Calories 554.7, Fat 28.8, SaturatedFat 8, Cholesterol 157.9, Sodium 550.7, Carbohydrate 25.4, Fiber 0.4, Sugar 10.3, Protein 33.3

RED COOKED CHICKEN, EASTERN CHINESE STYLE



Red Cooked Chicken, Eastern Chinese Style image

This recipe is adapted from "The Gourmet Chinese Regional Cookbook" by Calvin B. T. Lee and Audrey Evans lee. A fine alternative to Chinese stir fries. It can be made ahead and reaheated. The anise gives it a wonderully exotic flavor. The gravy can be saved and reused.

Provided by tgobbi

Categories     Chicken

Time 1h5m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 (3 lb) whole frying chickens
1 -2 tablespoon vegetable oil
1 star anise
1 -2 clove garlic, lightly smashed
2 -3 slices ginger, lightly smashed
2 scallions, lightly smashed
1 cup chicken stock
4 tablespoons brown sugar
1/4 cup light soy sauce
3/4 cup dark soy sauce
1 tablespoon dry sherry

Steps:

  • Star anise (available in Asian markets) comes in cellophane bags.
  • Whole ones have a total of eight points, each with an anise seed inside.
  • If you can't find a whole one, just count out eight broken pieces.
  • Use a little more or less to taste but don't omit it since it's an important element in this recipe.
  • The original recipe calls for Chinese rock sugar which imparts a lustrous finish to the gravy.
  • Available in Asian stores.
  • Remove any excess fat from the chicken.
  • Heat oil and brown chicken on all sides.
  • Add the anise, scallions, ginger& garlic and brown slightly.
  • Combine the soy sauces, brown sugar, stock and sherry and pour into the pot with the chicken.
  • Bring to a boil, then turn the heat down until the sauce is simmering slightly.
  • Cook uncovered for 45- 50 minutes, turning and basting every 10 minutes.
  • To serve just pull the meat off with a serving fork.
  • Use the gravy on the chicken and on rice.

FIVE-INGREDIENT RED CURRY CHICKEN



Five-Ingredient Red Curry Chicken image

Five-ingredient red curry chicken with noodles is easy, quick, and inexpensive to make. Sweetened with coconut milk for unbelievable flavor! Top with chopped cilantro, green onions, and red chile peppers if desired.

Provided by Culinary Envy

Categories     World Cuisine Recipes     Asian

Time 29m

Yield 6

Number Of Ingredients 5

2 tablespoons coconut oil
1 (16 ounce) package skinless, boneless chicken breast halves, cut into small cubes
1 (14 ounce) can cream of coconut (such as Trader Joe's® Extra Thick and Rich)
1 (11 ounce) bottle red Thai curry sauce (such as Trader Joe's®)
½ (16 ounce) package dried rice stick vermicelli noodles

Steps:

  • Heat oil in a large skillet on high heat. Add chicken cubes; cook until browned, about 2 minutes per side. Reduce heat to medium-high and add coconut cream and curry sauce. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain.
  • Reduce skillet heat to simmer. Add the noodles and let simmer until flavors are absorbed, about 5 minutes. Divide chicken and noodles among individual serving bowls.

Nutrition Facts : Calories 531 calories, Carbohydrate 67.4 g, Cholesterol 42.9 mg, Fat 19.5 g, Fiber 1.2 g, Protein 20.4 g, SaturatedFat 15 g, Sodium 238.3 mg, Sugar 33.8 g

RED-COOKED CHICKEN



Red-Cooked Chicken image

Another great recipe compliments of Cuisine at Home. It was suggested as a week-night meal since it so easy to prepare; however, it also makes a nice presentation for a small gathering of friends.

Provided by PaulaG

Categories     Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 (10 ounce) bottle low sodium soy sauce
1/3 cup dry sherry
1/2 cup green onion, sliced
3 tablespoons brown sugar
2 slices fresh ginger
2 star anise
1 cinnamon stick, 3 to 4 inches
1/4-1/2 teaspoon red pepper flakes
4 skinless chicken leg quarters
2 -3 green onions, sliced

Steps:

  • Over high heat, bring the first 8 ingredients to a boil in a large saute pan.
  • Add the chicken and cover; reduce heat to medium.
  • Simmer for 3o minutes, turn chicken over; cover and continue to cook an additional 10 minutes.
  • Transfer the chicken to a plate and tent with foil.
  • Boil the braising liquid, uncovered, until syrupy, 5 to 10 minutes.
  • Strain through a sieve and spoon off any fat that rises.
  • Brush sauce onto chicken to coat; garnish with sliced scallions and serve with extra sauce for dipping.

Nutrition Facts : Calories 167.3, Fat 0.1, Sodium 2393.1, Carbohydrate 20.6, Fiber 1.1, Sugar 12.4, Protein 4.2

RED CHICKEN



Red Chicken image

This recipe was given to me by a friend of my mother. I made it once for my inlaws and ever since then I have had to make it at least once every two months. They love it... I sometimes use chicken thighs for this recipe instead of a whole chicken cut into portions.

Provided by Tanya Metelerkamp

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h30m

Yield 8

Number Of Ingredients 14

1 cup all-purpose flour
salt and ground black pepper to taste
1 whole chicken, cut into pieces
1 tablespoon butter
1 onion, chopped
1 cup tomato sauce
½ cup water
3 ½ tablespoons chutney
3 ½ tablespoons white sugar
3 ½ tablespoons distilled white vinegar
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1 teaspoon ground dry mustard
1 dash hot pepper sauce (such as Tabasco®), or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Place flour, salt, and black pepper into a resealable plastic zipper bag, close the bag, and shake several times to mix. Place chicken pieces into the bag, a few at a time, and shake to coat with seasoned flour; place chicken into the prepared baking dish.
  • Heat butter in a skillet over medium heat, and cook the onion until translucent, about 5 minutes. Sprinkle the onion over the chicken pieces. Mix together the tomato sauce, water, chutney, sugar, vinegar, Worcestershire sauce, paprika, ground mustard, and hot pepper sauce in a bowl until the sugar dissolves. Pour the sauce over the onion and chicken.
  • Bake in the preheated oven until the sauce is bubbling, the chicken is no longer pink inside, and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 384.8 calories, Carbohydrate 28.6 g, Cholesterol 90 mg, Fat 16.2 g, Fiber 1.9 g, Protein 30 g, SaturatedFat 4.9 g, Sodium 278.9 mg, Sugar 10.8 g

RED-COOKED CHICKEN



Red-Cooked Chicken image

Categories     Chicken     Ginger     Poultry     Braise     Dinner     Spice     Soy Sauce     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

2 lb skinless boneless chicken thighs, trimmed
1 cup water
1/4 cup soy sauce
1/4 cup sugar
3 tablespoons medium-dry Sherry
2 (1/4-inch-thick) slices fresh ginger, smashed
2 whole star anise
2 teaspoons cornstarch dissolved in 2 teaspoons cold water
2 scallions, chopped

Steps:

  • 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.
  • Transfer chicken to a serving bowl and keep warm, covered.
  • 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.
  • Pour sauce over chicken and sprinkle with scallions.

CHINESE RED PEPPER CHICKEN



Chinese Red Pepper Chicken image

Make and share this Chinese Red Pepper Chicken recipe from Food.com.

Provided by Ck2plz

Categories     Poultry

Time 27m

Yield 2 serving(s)

Number Of Ingredients 13

2 chicken breast halves, cut into thin strips
1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
2 garlic cloves, minced
2 tablespoons peanut oil, divided
1 medium sweet red pepper, seeded and cut into thin strips
1 medium onion, cut into thin slices
1 cup broccoli floret
1 cup chicken broth
1 tablespoon cornstarch
2 tablespoons plum sauce
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
chow mein noodles

Steps:

  • Combine first 3 ingredients, stirring to coat chicken; cover and chill 30 minutes.
  • Heat 1 tablespoon oil in a large non-stick skillet over medium heat. Add chicken, and stir fry 5-7 minutes or until done; remove chicken.
  • Heat remaining tablespoon oil in skillet over medium-high heat. Add pepper strips, onions, broccoli; stir fry 2 to 4 minutes or until crisp tender. Remove vegetables from skillet.
  • Combine broth and next 4 ingredients, stirring until smooth. Add broth mixture to skillet; cook over medium heat, stirring constantly, until thickened and bubbly. Return chicken and vegetables to skillet, and cook until thoroughly heated. Serve over chow mein noodles.

Nutrition Facts : Calories 378.3, Fat 21.5, SaturatedFat 4.5, Cholesterol 46.4, Sodium 1129, Carbohydrate 26.6, Fiber 2.3, Sugar 6.2, Protein 21

WHITE- AND RED-COOKED CHICKEN



White- And Red-Cooked Chicken image

Number Of Ingredients 6

1 chicken (4 to 5 pounds)
4 cups water
1/4 pound fresh mushrooms
4 tablespoons soy sauce
1 tablespoon sherry
1 teaspoon salt

Steps:

  • 1. Wipe chicken with a damp cloth and place in a heavy pan with cold water. Bring to a boil over medium heat then simmer, covered, 30 minutes. Pour off liquid, reserving it for stock. 2. Stem fresh mushrooms. Add to chicken, along with soy sauce, sherry and salt. 3. Simmer, covered, 1 hour, turning bird once or twice for even coloring. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

RED-COOKED CHICKEN WITH SHIITAKES



Red-Cooked Chicken with Shiitakes image

Categories     Chicken     Mushroom     Stir-Fry     Dinner     Soy Sauce     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 14

5 cups water
1 cup soy sauce
1 cup Chinese rice wine or medium-dry Sherry
1/4 cup packed light brown sugar
1 (1-inch) cube peeled fresh ginger, smashed
3 garlic cloves, peeled and smashed
2 (2-inch-long) pieces Asian dried tangerine peel
4 whole star anise (1 tablespoon)
2 bunches scallions, cut into 1-inch pieces (4 cups)
1 (3- to 3 1/2-lb) chicken
1 teaspoon Asian sesame oil
1 1/2 tablespoons vegetable oil
1/2 lb fresh shiitakes, stems discarded and caps cut into 1/4-inch slices
1/4 teaspoon salt

Steps:

  • Bring water, soy sauce, rice wine, brown sugar, ginger, garlic, tangerine peel, star anise, and 2 cups scallions to a boil in an 8-quart pot, then reduce heat and simmer 10 minutes. Add whole chicken and simmer, covered, turning once, until just cooked through, 50 to 60 minutes. Transfer chicken with a large slotted spoon to a platter and brush with sesame oil. Keep warm, covered with foil.
  • Pour cooking liquid through a sieve into a large bowl, discarding solids. Skim fat from surface and reserve 1 cup cooking liquid. (Cool remainder, uncovered, then freeze.) Heat vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir-fry shiitakes and remaining 2 cups scallions with salt, stirring frequently, until mushrooms are tender, 3 to 5 minutes. Add reserved cooking liquid and boil until reduced by half, about 3 minutes. Cut chicken into serving pieces and serve with sauce.

RED-COOKED CHICKEN WITH CHESTNUTS



Red-Cooked Chicken With Chestnuts image

The combination of tender chicken and sweet chestnuts makes for classic Chinese comfort food.

Provided by Kian Lam Kho

Yield Serves 2

Number Of Ingredients 7

1½ pounds broiler chicken parts, cut into 1-inch thick pieces
8 ounces peeled fresh chestnuts (from 12 ounces in the shell), or 3 ounces dried chestnuts, rehydrated (see note)
¼ cup Shaoxing cooking wine
1 Tbsp. dark soy sauce
1 Tbsp. soy sauce
1 (1-inch-long) piece of fresh ginger
1 tsp. sugar

Steps:

  • Put the chicken in a medium saucepan and add enough water to cover the meat completely. Bring the water to a boil and parboil the chicken over medium heat for about 10 minutes, continuously skimming off any scum that forms on the surface. Drain the meat thoroughly.
  • Put the chicken, chestnuts, 1½ cups water, wine, both soy sauces, ginger, and sugar in a large clay pot or Dutch oven with a cover. (Alternatively, this dish can be cooked in a slow cooker.) Bring the liquid to a boil, then reduce the heat to low and gently simmer the chicken, covered, for 45 minutes or until the meat is tender when pierced with a knife. During that time, replenish the liquid as needed to prevent scorching.

Tips:

  • Choose the right chicken: A whole chicken, cut into 8 pieces, is traditional for this dish. You can also use chicken thighs or breasts, cut into 1-inch pieces.
  • Marinate the chicken: Marinating the chicken in a mixture of soy sauce, Chinese rice wine, sugar, and ginger helps to flavor and tenderize it.
  • Use a wok or large skillet: A wok or large skillet is ideal for cooking this dish, as it allows you to easily brown the chicken and vegetables.
  • Cook the chicken in batches: If you are using a smaller skillet, you may need to cook the chicken in batches. Be sure to brown the chicken well before adding the vegetables.
  • Add the vegetables: Once the chicken is browned, add the vegetables and stir-fry until they are tender-crisp.
  • Make the sauce: The sauce for this dish is made with a mixture of soy sauce, Chinese rice wine, sugar, and chicken broth. Bring the sauce to a boil, then simmer for a few minutes until it has thickened.
  • Add the sauce to the chicken and vegetables: Once the sauce has thickened, add it to the chicken and vegetables and stir to coat. Serve immediately.

Conclusion:

Red-cooked chicken is a classic Eastern Chinese dish that is easy to make and delicious to eat. The combination of tender chicken, flavorful vegetables, and rich sauce makes this dish a surefire hit. Serve it with rice or noodles for a complete meal.

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