Red Cooked Chicken - cooking recipe

Ingredients

1 tablespoon vegetable oil
4 chicken thighs, quarters or
8 chicken thighs, skin removed (2 lb.)
water
1/2 cup dry sherry
1/3 cup soy sauce
12 slices peeled fresh ginger
2 tablespoons brown sugar
2 garlic cloves, halved
1/2 teaspoon Chinese five spice powder
1 tablespoon cornstarch
1 teaspoon sesame oil
2 teaspoons fresh cilantro, minced
2 teaspoons green onions, minced
cooked rice

Preparation

Heat oil in Dutch oven over medium-high heat.
Add chicken; brown 2 to 3 minutes per side; remove.
Discard fat.
Whisk in 1 1/2 cups water with next 6 ingredients.
Add chicken. Cook uncovered, turning occasionally, for 30 minutes.
Transfer chicken with slotted spoon to platter; cover and keep warm.
Skim and discard fat from sauce.
Return skillet to heat; bring to a boil.
Blend cornstarch and 2 tablespoons cold water in bowl.
Add to boiling sauce, whisking until thickened.
Stir in sesame oil.
Pour sauce over chicken.
Garnish with cilantro and green onion and serve with rice.