Butter & Oil

Recently Cathy Erway, of Not Eating Out in NY, recalled the comforting fragrance of Hong Shao Gi, or Red Cook Chicken that her mother would make in the wintertime. Below is Cathy’s interpretation of this classic Chinese dish.

Red Cook Chicken (Hong Shao Gi)

Serves 3-4

• About 2 lb of chicken pieces with bones–legs, wings, thighs
• 1 or 2 scallion shoots, coarsly chopped
• 2-3 Tbsp sliced ginger root
• 1/4 cup soy sauce (depending on how dark it is)
• 1/2 cup rice wine
• 1 cup or more water
• 1 Chinese five-spice satchel (or a spice sack containing star anise, nutmeg, cinnamon, cumin, and basil)
• 1 Tbsp vegetable oil
• 1 hard-boiled egg

1. In a medium-large saucepan, heat the oil.
2. Brown the chicken for a few minutes along with the sliced ginger.
3. Add the scallion, soy sauce, rice wine, spice satchel, water, and shelled hard-boiled egg.
4. Make sure contents are decently covered, adding more water if necessary.
5. Cover and simmer for an hour or longer.
6. Serve over steamed rice with a generous helping of broth.

for step-by-step photos go to:

http://www.tabblo.com/studio/stories/view/253209