Taiwanese-style Coq au Vin

Ingredients

While the original French Coq au Vin is traditionally made with red wine, this Taiwanese adaptation incorporates local ingredients and flavors. The dish is enhanced with Taiwanese spices and herbs, such as star anise and dried orange peel, to give it a unique twist. Additionally, the cooking method is adjusted to suit Taiwanese preferences, resulting in a slightly lighter and more aromatic dish. 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
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 shallots, thinly sliced 2 shallots, thinly sliced
• 2 dried red chilies, deseeded and chopped 2 dried red chilies, deseeded and chopped
• 2 star anise 2 star anise
• 1 cinnamon stick 1 cinnamon stick
• 1 tablespoon dried orange peel 1 tablespoon dried orange peel
• 500 ml (2 cups) Taiwanese rice wine 500 ml (2 cups) Taiwanese rice wine
• 250 ml (1 cup) chicken broth 250 ml (1 cup) chicken broth
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 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): 5g, 2g
• Protein: 45g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the garlic, ginger, shallots, dried red chilies, star anise, cinnamon stick, and dried orange peel. Sauté until fragrant.
2. 2.
   Add the chicken pieces to the pot and brown them on all sides.
3. 3.
   Pour in the Taiwanese rice wine, chicken broth, soy sauce, dark soy sauce, and sugar. Stir well to combine.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the chicken is tender and cooked through.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Serve the Taiwanese-style Coq au Vin hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Taiwanese rice wine — Use a good quality Taiwanese rice wine for the best flavor. If unavailable, you can substitute with dry sherry or Chinese rice wine.
• Dried orange peel — Look for dried orange peel in Asian grocery stores or online. If you can't find it, you can use fresh orange zest as a substitute.
• Star anise — Use whole star anise for a more authentic flavor. Remove them before serving as they can be quite strong if eaten.

Tips & Tricks

• For a richer flavor, marinate the chicken in the Taiwanese rice wine for a few hours before cooking.
• If you prefer a spicier dish, add more dried red chilies or leave the seeds in.
• Serve the Taiwanese-style Coq au Vin with steamed rice or noodles for a complete meal.
• This dish tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.
• Feel free to add your favorite vegetables, such as carrots or mushrooms, to the stew for added texture and flavor.

Serving advice

Serve the Taiwanese-style Coq au Vin hot, accompanied by steamed rice or noodles. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Transfer the Taiwanese-style Coq au Vin to a large serving dish or individual bowls. Sprinkle some chopped cilantro on top for an attractive presentation. Serve with a side of steamed rice or noodles.