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Asian Coq Au Vin

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

  Canola oil
2 lbs 908g / 32ozChicken legs and thighs (can use breasts)
1 tablespoon 15mlMinced ginger
1 tablespoon 15mlFermented black beans
1 tablespoon 15mlMinced Thai bird chiles
12   Garlic cloves
2   Red onions - diced
2   Carrots - cut 2" pieces (large)
2   Celery stalks - cut 2" pieces
1 cup 237mlShaoxing wine
1   Red wine
2   Bay leaves
2   Fresh thyme sprigs
1/2 cup 118mlDark soy sauce
  Water to cover if necessary
4   Baby bok choy - split
  Salt - to taste
  Freshly-ground black pepper - to taste
  Sliced scallions - for garnish

Recipe Instructions

In a hot stockpot coated with oil, brown seasoned chicken and set aside.

Wipe out pot leaving only a little fat. Saute ginger, black beans, chiles and garlic for about 5 minutes. Add onions, carrots and celery. Season. Deglaze with wines and add back the chicken. Add the bay leaves, thyme and soy sauce and check for seasoning. Add water if necessary and bring to a slow boil. Simmer for 2 hours until chicken is practically falling off of the bone. For the last 10 minutes of cooking, add the bok choy.

On a large platter, place coq au vin on top of a large noodle cake (see the "Scallion Wonton Noodle Cake" recipe which is included in this collection). Garnish with scallions.

Source:
EAST MEETS WEST with Ming Tsai - From the TV FOOD NETWORK - (Show # MT-1A32)

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