Active Time

　　30 min

　　Total Time

　　1 3/4 hr

　　Falling-off-the-bone chicken is cooked in a Chinese-inspired citrus sauce— the source of its reddish-brown color.

　　

Ingredients

Makes 4 servings

　　5 cups water

　　1 cup soy sauce

　　1 cup Chinese rice wine or medium-dry Sherry

　　1/4 cup packed light brown sugar

　　1 (1-inch) cube peeled fresh ginger, smashed

　　3 garlic cloves, peeled and smashed

　　2 (2-inch-long) pieces Asian dried tangerine peel

　　4 whole star anise (1 tablespoon)

　　2 bunches scallions, cut into 1-inch pieces (4 cups)

　　1 (3- to 3 1/2-lb) chicken

　　1 teaspoon Asian sesame oil

　　1 1/2 tablespoons vegetable oil

　　1/2 lb fresh shiitakes, stems discarded and caps cut into 1/4-inch slices

　　1/4 teaspoon salt

　　

Step 1

Bring water, soy sauce, rice wine, brown sugar, ginger, garlic, tangerine peel, star anise, and 2 cups scallions to a boil in an 8-quart pot, then reduce heat and simmer 10 minutes. Add whole chicken and simmer, covered, turning once, until just cooked through, 50 to 60 minutes. Transfer chicken with a large slotted spoon to a platter and brush with sesame oil. Keep warm, covered with foil.

　　

Step 2

Pour cooking liquid through a sieve into a large bowl, discarding solids. Skim fat from surface and reserve 1 cup cooking liquid. (Cool remainder, uncovered, then freeze.) Heat vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then stir-fry shiitakes and remaining 2 cups scallions with salt, stirring frequently, until mushrooms are tender, 3 to 5 minutes. Add reserved cooking liquid and boil until reduced by half, about 3 minutes. Cut chicken into serving pieces and serve with sauce.