Simply browning the chicken in a soy sauce mixture to acquire its signature deep, dark red hue.
1/4 cup sherry
3 tablespoons sugar
3 tablespoons low-sodium soy sauce
1 tablespoon water
1 teaspoon fennel seeds, crushed
5 (1/4-inch) slices peeled fresh ginger
3 orange rind strips
2 (3-inch) cinnamon sticks
8 chicken thighs (about 2 pounds), skinned
Combine first 8 ingredients in a Dutch oven; bring to a boil.
Reduce heat; simmer, uncovered, 10 minutes.
Add chicken; partially cover, and simmer for 45 minutes, turning chicken occasionally.
Discard the cinnamon sticks and rind.
Serve chicken over bean threads (cellophane noodles) or rice.
Source of recipe: Cooking Light