Chinese Red-Cooked Chicken Recipe

Ingredients

• 3 lb chicken drumsticks and/or thighs, skinned
• 3 whole star anise
• 2 (3-inch) long strips orange peel
• 2 inch piece fresh ginger, thinly sliced
• 3 inches stick cinnamon
• 2 cloves garlic, smashed
• 1 tsp whole Szechwan peppercorns or black peppercorns
• 2 green onions, cut into 2-inch pieces
• 1 cup reduced-sodium chicken broth
• 2 tbsp reduced-sodium soy sauce
• 2 tsp packed brown sugar
• 1 tsp dry sherry (optional)
• 8 oz package Chinese egg noodles
• 2 tbsp fresh cilantro leaves

1. Place chicken in a 3-½- or 4-quart slow cooker. For the spice bag, place star anise, orange peel, ginger, cinnamon, garlic, and peppercorns in the center of a double-thick 8-inch square of 100-percent-cotton cheesecloth. Gather corners together and tie closed with 100-percent-cotton kitchen string. Add spice bag to slow cooker. Top with green onions. In a bowl combine broth, soy sauce, brown sugar, and, if desired, sherry. Pour over all in cooker.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-½ hours.
3. Meanwhile, cook noodles according to package directions; drain. Remove chicken from cooking liquid. Strain liquid, discarding spice bag and solids; skim off fat. Serve chicken over noodles in shallow bowls. Drizzle chicken and noodles with cooking liquid and garnish with cilantro leaves.