Simmered Chinese Chicken
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- 1 whole fryer
- 1 tbsp. oil
- 1/3 cup soy sauce, regular or low salt
- 1/3 cup brown sugar
- 1/2 cup water
- 1 tbsp. catsup
- 1/4 cup dry sherry or apple juice
- 1/2 to 3/4 tsp. crushed red pepper, optonal
- 1 garlic clove, pressed
- 1 green onion, sliced
- 2 tbsp. cornstarch
- 1 tbsp. water
- 2 tsp. toasted sesame seeds
1Heat oil in Dutch oven. Brown chicken on all sides. Mix together soy sauce, brown sugar, water, catsup, sherry, red pepper garlic, and green onion. Pour mixture over chicken.
2Cover and simmer 35 to 45 minutes. Remove chicken to platter, draining juices back into pan.
3Skim fat from sauce. Blend together cornstarch and water,stir into sauce. Cook, stirring constantly til thickened. Spoon some sauce over chicken. Sprinkle with sesame seeds. Serve chicken with remaining sauce. Sesame seeds need to be toasted to develop their nut-like flavor. Toast sesame seeds in a shallow pan at 350 degrees for 10 minutes, stirring frequently.
4My friend altered the recipe to read:
1/2 cup soy sauce instead of 1/3 cup
1/2 cup brown sugar instead of 1/3 cup
3/4 cup water, instead of 1/2 cup
1 1/2 Tbsp. catsup instead of 1 Tbsp
3/8 cup dry sherry or apple juice instead of 1/4 cup
Just her preference, I guess.
Place chicken in 3 quart casserole. Pour soy sauce mixture over chicken. Cover and microwave on high for 5 minutes. Microwave on medium for 15 minutes. Turn chicken. Cover and microwave on medium 15 to 20 minutes. Remove chicken to platter. Blend cornstarch and water and stir into sauce. Microwave on high 1 to 2 minutes til thickened.