|Total Time||1 hour|
Glenn Andrews recommends making Red-Cooked Chinese Chicken at those times “when you crave Chinese food [and] you don’t feel like going to all the effort that cooking it involves, or even like going to get it at a Chinese take-out place.” Red-cooked, she writes in her book Mood Food, means cooked in soy sauce, and “this dish has enough soy to take care of the craving for salt that might be what made you yearn for Chinese food in the first place.”
I’ve adapted this recipe to make it not quite so salty and a bit more spicy. For a complete meal serve with rice, steamed broccoli, and a bowl of tangerines.
|2||large chicken breasts or 4 small chicken thighs|
|½||cup soy sauce|
|2||thin slices of fresh ginger|
|3||scallions, cut in 1-inch lengths|
|2||Tbsp. brown sugar|
|~||Red chile flakes (optional)|
Got a food hankering? Check out Carrie Floyd’s hilarious Kitchen Limbo on cravings.
This content is from the Culinate Kitchen collection.
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