RED COOKED CHICKEN
I know this is on the late freight. But for my first attempt I wanted to use the proper ingredients (shaoxing wine, not dry sherry). Although I prefer the taste of sherry, there is a definite difference between the two and I’m glad I tracked down the shaoxing wine. I typically cook with tamari, but the wine came with a bottle of dark soy, and inexplicably, a pack of Dentyne gum
. My only departures were the bone-in, skin-on thighs instead of shredded chicken and a little Saigon Cinnamon (because I have it).
Results:
The spices & aromatics were really prominent (perfect) at first, but dissipated during cooking process. I also wish I had found cassia, because cinnamon sticks get a little astringent with prolonged cooking.
I wasn’t quite sure what to do with the Rice, but decided to cook it in water with the spices, aromatics and a skosh of the red braising liquid. A garnish of spring onions or scallions would have been perfect.
With a couple of tweaks I could make it just right. This is definitely going in my repertoire.
Thanks @Presunto!
