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Fujianese Red-cooked Chicken


Fujianese Red-cooked Chicken
1 roasting chicken (about 3 pounds), cut into 10 to 12 pieces
1/4 cup Chinese rice wine or dry sherry
1/4 cup dark soy sauce
5 scallions, minced, one minced one set aside
2 Tablespoons granulated sugar
4 cloves garlic, peels discarded, and sliced thinly
3 whole star anise
2 teaspoons sesame oil
1 cup cooked rice per person
1. Put chicken pieces, rice wine, soy sauce, scallions, sugar, garlic, star anise, and sesame oil into a large bowl and refrigerate over night. Turn once or twice.
2. Put these chicken pieces and all that were soaked in two cups of water into a wok or large pot, cover, and simmer for one hour.
3. Remove the chicken pieces to a large platter, remove any fat from the liquid remaining and reduce the liquid to about half a cup. Next, add the reserved cut up scallion and pour this over the chicken pieces, and serve.

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