I wasn't sure where to put this. I hope it's the right area.
I noticed this item is one of the chef's specials at a local chinese restaurant. I've never eaten there, but many say it's the best and most authentic chinese food around here. The chef, Simon Teng has over 40 years of experience in Szechuan Style cuisine and was head chef in many famous New York City restaurants before opening his restaurant in upstate NY.
I've searched but can find very little about ruby chicken.
I was hoping I could get some info here. Thanks.
It's very much appreciated.
Maybe it's "red-cooked chicken." Red-cooking is a common method that involves stewing meat in a richly flavored liquid.
I know of three totally different recipes with the name Ruby Chicken. Have seen one on the occasional Chinese menu, and I agree this probably is a variant on a familiar dish, renamed to be more attractive. The recipe that's available widely on the Web is the second; that one uses cranberries, cinnamon, ginger and orange zest. It's quite tasty. Here's an example:
The third and best was from chef Cyn Elise back in the 80s or early 90s and I haven't seen it anywhere online. From memory, it involved a whole chicken, which was rubbed with butter and salt, had rosemary sprigs inserted under the skin, got roasted 'til crispy, and was glazed near the end with a mix of pureed roasted red peppers, orange juice concentrate, and another herb... Sage? Thyme? Mint? Maybe more rosemary; I've tried to remember and just can't bring it back.. It was out of this world but I never was able to find the recipe again after watching her make it on TV that first time. I used to have it somewhere- on VHS!