Red-Cooked Chicken

Name: Red-Cooked Chicken
Yield: Serves 4 to 6
Cuisine: Asia, Chinese, Asian
Ingredients: 4 pounds, bone-in, skin-on chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed; 2 tablespoons, vegetable oil, plus more as needed; 6 , medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons); 2 tablespoons, minced or grated fresh ginger; 1 teaspoon, Sichuan peppercorns (see note); 3 , star anise; 1/2 cup, dark soy sauce (see note); 1/3 cup, low-sodium chicken broth; 1/4 cup, Shaoxing wine or dry sherry; 3 tablespoons, toasted sesame oil; 3 tablespoons, light brown sugar; 4 , hard-cooked eggs, peeled

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Red-cooked chicken, hong shao ji, is a common dish in eastern China that features chicken braised in a mixture of dark soy sauce, rice wine, ginger, scallion, and star anise, which stains the chicken a dark mahogany red—hence the name. Served over rice and accompanied by hard-cooked eggs (cooked in the broth), it’s a comforting, hearty meal.

SERVES4 to 6

WHY THIS RECIPE WORKS

The main component of the braising liquid for the traditional red-cooked chicken recipe is dark soy sauce, which is a slightly thicker soy sauce that is aged longer than standard soy sauce and is sweetened with molasses to give it its disti...

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