RED-COOKED CHICKEN Recipe

Ingredients

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• dark soy sauce, available at Asian markets, gives this dish its characteristic red color and deep, fruity flavor; you can substitute regular soy sauce, but the color will not be very dark, and the flavor will be blander. Sichuan peppercorns are available at Asian markets. If using both chicken breasts and thighs/drumsticks, we recommend cutting the breast pieces in half so that each serving can include both white and dark meat. The breasts and thighs/drumsticks do not cook at the same rate; if using both, note that the breast pieces are added partway through the cooking time. Serve with white rice. shopping list
• 4 pounds bone-in, skin-on chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed shopping list
• 2 tablespoons vegetable oil , plus more as needed shopping list
• 6 medium garlic cloves , minced or pressed through a garlic press (about 2 tablespoons) shopping list
• 2 tablespoons minced or grated fresh ginger shopping list
• 1 teaspoon Sichuan peppercorns (see note) shopping list
• 3 star anise shopping list
• 1/2 cup dark soy sauce (see note) shopping list
• 1/3 cup low-sodium chicken broth shopping list
• 1/4 cup Chinese rice cooking wine or dry sherry shopping list
• 3 tablespoons toasted sesame oil shopping list
• 3 tablespoons light brown sugar shopping list
• 4 hard-cooked eggs , peeled shopping list