Chinese Red-Cooked Chicken Thighs

Yield: 4 servings (serving size: 2 chicken thighs and 1 cup noodles)
Source: Cooking Light Magazine, June 1998
Comments from a CA kitchen: I doubled the sauce and substituted a star anise for fennel seeds. The combination of star anise with orange peel and cinnamon sticks and sherry was lovely. Served with freshly steamed baby bok choys and Chinese broccoli (steamed them in vegetable broth+ a dash of lite soy, salt and sesame oil). Will cut chicken into smaller pieces next time. All in all a very easy, light and tasty dinner.


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


  1. Combine first 8 ingredients in a Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Add chicken; partially cover, and simmer for 45 minutes, turning chicken occasionally. Discard the cinnamon sticks and rind.
  2. Combine noodles and boiling water in a bowl; let stand for 5 minutes or until soft. Drain. Serve chicken over noodles.


Healthy Units: 6 per serving
CALORIES 283 (31% from fat); FAT 9.8g (sat 2.6g, mono 3.6g, poly 2.2g); PROTEIN 27.3g; CARB 17.6g; FIBER 0.1g; CHOL 92mg; IRON 1.5mg; SODIUM 386mg; CALC 31mg;

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