Wayne Gisslen

Red-Cooked Chicken

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Preparation info
  • portions:

    16

    portion size: ⅛ chicken
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
2

Method

  1. Cut each chicken into eighths.
  2. Tie the star anise, ginger root, and peppercorns in a cheesecloth bag.
  3. Combine the soy sauce and water or stock in a pot and add the spice bag, sugar, scallions, and sherry. Bring to a boil.
  4. Add the chicken. Simmer until tender.
  5. Serve the chicken hot or cold. If it is to be served cold, cool it and st

Per serving: Calories, 260; Protein, 29 g; Fat, 14 g (49% cal.); Cholesterol, 90 mg; Carbohydrates, 3 g; Fiber, 0 g; Sodium, 990 mg.