Sichuan-style Coq au Vin

Ingredients

While the original Coq au Vin is traditionally cooked with red wine, mushrooms, and bacon, the Sichuan-style version adds a spicy kick by incorporating Sichuan peppercorns, dried chili peppers, and Sichuan chili bean paste. The dish also features the bold flavors of ginger, garlic, and star anise, which are commonly used in Sichuan cuisine. We alse have the original recipe for Coq au vin, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons Sichuan chili bean paste 2 tablespoons Sichuan chili bean paste
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 1 cup (240 ml) red wine 1 cup (240 ml) red wine
• 2 cups (470 ml) chicken broth 2 cups (470 ml) chicken broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
• 4 dried chili peppers 4 dried chili peppers
• 200 grams (7 oz) mushrooms, sliced 200 grams (7 oz) mushrooms, sliced
• 2 green onions, chopped 2 green onions, chopped
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large wok or deep skillet over medium heat.
2. 2.
   Add the Sichuan chili bean paste, ginger, garlic, star anise, and cinnamon stick. Stir-fry for 1-2 minutes until fragrant.
3. 3.
   Add the chicken pieces and cook until browned on all sides.
4. 4.
   Pour in the red wine, chicken broth, soy sauce, and sugar. Stir well to combine.
5. 5.
   Add the Sichuan peppercorns, dried chili peppers, and mushrooms. Bring to a simmer and cover the wok/skillet.
6. 6.
   Reduce the heat to low and let the dish simmer for 45-60 minutes, or until the chicken is tender and cooked through.
7. 7.
   Remove the lid and increase the heat to medium-high. Cook for an additional 5-10 minutes to thicken the sauce.
8. 8.
   Garnish with chopped green onions and fresh cilantro before serving.

Treat your ingredients with care...

• Chicken — Make sure to use bone-in chicken pieces for added flavor and juiciness.
• Sichuan chili bean paste — Adjust the amount according to your spice preference. Start with less if you prefer a milder heat.
• Sichuan peppercorns — Toast the peppercorns in a dry pan before using to enhance their aroma and flavor.
• Dried chili peppers — Remove the seeds for a milder heat or leave them in for extra spiciness.
• Mushrooms — Use a mix of different mushrooms like shiitake, oyster, and button mushrooms for a variety of textures.

Tips & Tricks

• For an extra layer of flavor, marinate the chicken in a mixture of soy sauce, ginger, and garlic for 1-2 hours before cooking.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the dish during the last few minutes of cooking.
• Serve the Sichuan-style Coq au Vin with steamed rice or noodles to soak up the delicious sauce.
• Adjust the spiciness by adding more or fewer dried chili peppers according to your taste.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Sichuan-style Coq au Vin hot, garnished with fresh cilantro. Accompany it with steamed rice or noodles to enjoy the flavorful sauce.

Presentation advice

Transfer the Sichuan-style Coq au Vin 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 and fresh cilantro for an appealing presentation.