Monday, March 1, 2010

Chinese Coq au Vin



  • 6 dried Shiitake mushrooms
  • 3-pound chicken, cut into 8 pieces
  • 1/2 pound bacon, chopped
  • 2 slices ginger, cut into thin slices
  • 2 cloves ginger, crushed
  • 1 medium onion, peeled and chopped
  • 1 tablespoon light soy sauce
  • 1 1/4 cups chicken broth
  • 1 cup red wine
  • 1/2 cup Chinese rice wine
  • 1 tablespoon tomato paste
  • 2 tablespoons dark soy sauce
  • 1 teaspoon granulated sugar
  • Salt, to taste 
  • Freshly ground black or white pepper, to taste
  • 1 tablespoon chopped fresh cilantro or parsley, optional
  • 4 to 5 cups oil for deep-frying, as needed


Soften the dried mushrooms by soaking in hot water for 20 to 30 minutes. Squeeze out any excess water and thinly slice.

Heat 4 cups oil for deep-frying to 375 degrees Fahrenheit. Deep-fry the chicken pieces until they are brown and crispy. Remove from the wok and drain. Remove all but 1 tablespoon oil from the wok.

Add the bacon and cook over medium heat until it is browned and crispy. Push up to the sides of the wok.

Add the garlic and ginger and stir-fry until aromatic. Add the onion and stir-fry until it is browned (about 3 minutes). Add 1 tablespoon soy sauce while stir-frying the onion. Add the mushrooms. Stir-fry for a minute.

Add the chicken back into the wok. Add the broth and wine and bring to a boil. Add the tomato paste, dark soy sauce, sugar, salt and pepper.
Reduce the heat to low and simmer, uncovered, until the chicken is cooked (about 30 minutes). When the chicken is nearly cooked, stir in the chopped fresh cilantro if using. Serve hot.

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