Asian Coq Au Vin

Recipe Ingredients

		Canola oil
2 lbs	908g / 32oz	Chicken legs and thighs (can use breasts)
1 tablespoon	15ml	Minced ginger
1 tablespoon	15ml	Fermented black beans
1 tablespoon	15ml	Minced Thai bird chiles
12		Garlic cloves
2		Red onions - diced
2		Carrots - cut 2" pieces (large)
2		Celery stalks - cut 2" pieces
1 cup	237ml	Shaoxing wine
1		Red wine
2		Bay leaves
2		Fresh thyme sprigs
1/2 cup	118ml	Dark 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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