Chinese Red-Cooked Chicken Thighs

By Lv2Cook

Ingredients

• 1/4 cup sherry
• 3 tablespoons sugar
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon water
• 1 teaspoon fennel seeds crushed
• 5 slices (1/4-inch) 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

Preparation

Step 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.

Combine noodles and boiling water in a bowl; let stand for 5 minutes or until soft. Drain. Serve chicken over noodles.

Serving Size: 2 chicken thighs and 1 cup noodles