“To make red simmered chicken, first wash and clean out the bird well. For each jin of chicken, use twelve liang of good wine, two qian and five fen of salt, four qian of rock sugar, and finely ground cinnamon together in a clay pot. Braise it over a gentle charcoal fire. If the wine has been simmered till dry but the chicken is still not soft, add a tea cup of boiling water for each jin of chicken.”
Think of this as yet another brownish-red coloured soy-braised chicken.
But with cinnamon.