Chinese-style Coq au Vin

Ingredients

While the French Coq au Vin traditionally uses red wine, this Chinese adaptation incorporates soy sauce and Chinese spices to infuse the dish with a unique flavor profile. Additionally, the original recipe often includes bacon, which is omitted in this Chinese version to cater to dietary preferences. 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
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, peeled and sliced 1 thumb-sized piece of ginger, peeled and sliced
• 200g (7 oz) shiitake mushrooms, sliced 200g (7 oz) shiitake mushrooms, sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tablespoons dark soy sauce 2 tablespoons dark soy sauce
• 2 tablespoons light soy sauce 2 tablespoons light soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon Chinese rice wine or dry sherry 1 tablespoon Chinese rice wine or dry sherry
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 star anise 2 star anise
• 2 cinnamon sticks 2 cinnamon sticks
• 2 green onions, chopped (for garnish) 2 green onions, chopped (for garnish)
• Steamed rice or noodles, for serving Steamed rice or noodles, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 6g)
• Carbohydrates: 10g (Sugars: 4g)
• Protein: 40g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. 2.
   Add the chicken pieces, skin-side down, and cook until golden brown. Flip and brown the other side. Remove the chicken from the pot and set aside.
3. 3.
   In the same pot, add the garlic, ginger, mushrooms, and onion. Sauté until fragrant and the mushrooms have softened.
4. 4.
   In a small bowl, whisk together the dark soy sauce, light soy sauce, oyster sauce, rice wine, brown sugar, chicken broth, and red wine.
5. 5.
   Return the chicken to the pot and pour the sauce mixture over it. Add the star anise and cinnamon sticks.
6. 6.
   Bring the mixture to a simmer, then reduce the heat to low. Cover and let it simmer for about 1 hour, or until the chicken is tender and cooked through.
7. 7.
   Remove the lid and simmer for an additional 15 minutes to thicken the sauce slightly.
8. 8.
   Serve the Chinese-style Coq au Vin over steamed rice or noodles. Garnish with chopped green onions.

Treat your ingredients with care...

• Chicken — For the best flavor and tenderness, use bone-in and skin-on chicken pieces.
• Shiitake mushrooms — If shiitake mushrooms are not available, you can substitute with other mushrooms like cremini or button mushrooms.
• Chinese rice wine — If you cannot find Chinese rice wine, dry sherry makes a good substitute.
• Dark soy sauce — Dark soy sauce adds depth of color and flavor. If you don't have it, you can use regular soy sauce, but the color of the dish will be lighter.

Tips & Tricks

• For a richer flavor, marinate the chicken in the soy sauce mixture for a few hours or overnight before cooking.
• If the sauce is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of water and adding it to the stew.
• Serve the Chinese-style Coq au Vin with steamed bok choy or stir-fried vegetables for a complete meal.

Serving advice

Serve the Chinese-style Coq au Vin hot over steamed rice or noodles. Garnish with chopped green onions for a pop of freshness.

Presentation advice

Transfer the stew to a large serving dish and arrange the chicken pieces on top. Drizzle some of the sauce over the chicken and sprinkle with chopped green onions for an attractive presentation.