Red Stew

A slow-braised Asian-style dish of chicken or pork cooked in a deeply flavored soy sauce broth with star anise, fresh ginger, garlic and rice wine. Serve the tender meat over cooked spinach with rice and plenty of the aromatic braising sauce on the side.

Servings: Varies depending on meat used
Prep Time: About 15 minutes
Cook Time: 2–3 hours, or longer for larger cuts

Ingredients:

• Country-style pork ribs, chicken legs, whole chicken or pork shoulder
• 1 cup soy sauce
• 2–3 whole star anise
• 5 slices fresh ginger
• 1½ cups chicken broth
• ½ cup granulated sugar
• 3 cloves garlic, minced
• ½ cup rice wine or dry sherry
• Fresh spinach, for serving
• Cooked rice, for serving

Instructions:

1. Preheat the oven to 275–300°F.
2. In a heavy ovenproof pot or Dutch oven, combine the soy sauce, star anise, ginger, chicken broth, sugar, garlic and rice wine or sherry.
3. Bring the mixture to a boil on the stovetop.
4. Add the chicken, country-style ribs or other meat and return the liquid to a gentle simmer. The braising liquid should come at least halfway up the sides of the meat.
5. Cover the pot and transfer it to the oven.
6. Braise for 2–3 hours, or until the meat is very tender. Larger cuts, such as a pork shoulder or whole chicken, may require additional cooking time.
7. If the meat isn't mostly covered by the braising liquid, turn it approximately every 30 minutes during cooking.
8. When the meat is tender, remove and discard the ginger slices and star anise.
9. Serve the meat over freshly cooked spinach with rice alongside. Spoon some of the braising sauce over the meat and serve additional sauce on the side.

Tip: The leftover strained braising liquid can be frozen and used as the base for the next batch of Red Stew. When reusing it, add enough fresh ingredients and additional liquid as needed so the sauce reaches at least halfway up the meat.

Note: The version you made used country-style ribs and whole chicken legs, but pork shoulder or a whole chicken can also be used.

Source: Unknown