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Red Cooked Chicken Thighs

  • Yield: 4 servings


  • 4 pounds chicken thighs (about 8)
  • 2 tablespoons Asian seasoning
  • 1 1/4 cups chopped green onions
  • 2 tablespoons minced ginger
  • 4 cups chicken stock
  • 2 cups water
  • 1 cup soy sauce
  • 1/2 cup Chinese wine or medium-dry Sherry
  • 2 tablespoons rice wine vinegar
  • 4 (3-inch) cinnamon sticks
  • 4 whole star anise
  • 4 teaspoons cornstarch dissolved in 8 teaspoons water


  • Season the chicken thighs with the Asian seasoning.
  • Heat a large Dutch oven over high heat. Add the chicken and cook, turning, until brown on all sides, about 5 minutes. With tongs, transfer to a plate. Lower the heat to medium and add 1 cup of the green onions and cook until tender, about 1 minute. Add the ginger and cook for 30 seconds. Add the stock, water, soy sauce, wine, vinegar, cinnamon and star anise and bring to a boil. Lower the temperature and simmer for 20 minutes. Return the chicken to the pan, cover, and braise over medium-low heat until tender, about 45 minutes.
  • Transfer chicken to a serving platter. Increase the heat to medium, add the cornstarch slurry and cook, stirring, until the sauce is thick and shiny, about 5 minutes.
  • To serve, spoon the rice into the center of each of 4 large plates. Arrange 2 thighs on the rice and spoon the sauce over the chicken. Garnish with the remaining 1/4 cup of green onions.