Australian Chinese-style Coq au Vin

Ingredients

In this Australian Chinese adaptation of Coq au Vin, we incorporate elements of Chinese cuisine to create a unique flavor profile. The original French dish is traditionally made with red wine, mushrooms, and bacon, while our version adds Chinese spices such as ginger, garlic, and star anise for a distinct Asian twist. The result is a fusion dish that combines the richness of French cooking with the bold flavors of Australian Chinese cuisine. We alse have the original recipe for Coq au vin, so you can check it out.

• 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2-inch piece ginger, peeled and sliced 2-inch piece ginger, peeled and sliced
• 2 star anise 2 star anise
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 cup (240 ml) red wine 1 cup (240 ml) red wine
• 2 cups (470 ml) chicken broth 2 cups (470 ml) chicken broth
• 1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons water 1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons water
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat.
2. 2.
   Add the chicken pieces, skin-side down, and cook until browned on both sides. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the sliced onion, minced garlic, ginger slices, and star anise. Cook until fragrant and the onion is softened.
4. 4.
   Return the chicken to the skillet and add the soy sauce, oyster sauce, hoisin sauce, red wine, and chicken broth. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 1 hour or until the chicken is tender and cooked through.
6. 6.
   Remove the chicken from the skillet and set aside. Discard the star anise.
7. 7.
   Increase the heat to medium-high and bring the sauce to a boil. Stir in the cornstarch mixture and cook until the sauce has thickened.
8. 8.
   Return the chicken to the skillet and simmer for an additional 5 minutes to allow the flavors to meld together.
9. 9.
   Serve the Australian Chinese-style Coq au Vin hot, garnished with fresh cilantro. Enjoy with steamed rice or noodles.

Treat your ingredients with care...

• Ginger — Peel the ginger using a spoon or a vegetable peeler before slicing. This will help remove the tough outer skin and reveal the fragrant flesh.
• Star anise — If you prefer a milder flavor, you can use only one star anise instead of two. Adjust the amount according to your taste preference.
• Cornstarch — Make sure to mix the cornstarch with water before adding it to the sauce. This will prevent lumps from forming and ensure a smooth, thickened sauce.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a chopped red chili pepper to the sauce.
• If you prefer a thicker sauce, you can increase the amount of cornstarch mixed with water.
• To enhance the flavor, marinate the chicken in the sauce for a few hours or overnight before cooking.
• Serve the dish with steamed bok choy or stir-fried vegetables for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Australian Chinese-style Coq au Vin is best served hot with steamed rice or noodles. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

To enhance the presentation, arrange the chicken pieces on a platter and pour the sauce over them. Sprinkle some chopped green onions and sesame seeds on top for an extra touch of color and texture.