Birds 30: Red Simmered Chicken (赤燉肉雞)

“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.”

赤燉肉雞
赤燉肉雞,洗切淨,每一斤用好酒十二兩、鹽二錢五分、冰糖四錢,研酌加桂皮,同入砂鍋中,文炭火煨之。倘酒將乾,雞肉尚未爛,每斤酌加清開水一茶杯。

cinnamon_variaties_-_robin
For braising or simmering in soy dishes , like the above soy-braised chicken, it’s better to use C. cassia (left) or C. burmanii (middle left) due to their more assertive flavours. The two on the right appear to be varieties of C. verum, or “true cinnamon” (whatever “true” is supposed to mean). The latter are probably better used in other recipes, like desserts and other sweet whatnots. (Credit: FotoosVanRobin)

Think of this as yet another brownish-red coloured soy-braised chicken.

But with cinnamon.

Wow.

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