Anhui-style Braised Guinea Fowl

Ingredients

In this adaptation of Faraona al Barolo to Anhui cuisine, we replace the traditional Italian ingredients with those commonly used in Anhui cuisine. The original dish uses Barolo wine, while our Anhui-style recipe incorporates soy sauce, ginger, and star anise for a distinct flavor profile. Additionally, we adapt the cooking technique to braise the guinea fowl, which is a common method in Anhui cuisine. We alse have the original recipe for Faraona al Barolo, so you can check it out.

• 1 guinea fowl, cut into pieces 1 guinea fowl, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons Shaoxing wine 2 tablespoons Shaoxing wine
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 3 slices ginger 3 slices ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 star anise 2 star anise
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• 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.
2. 2.
   Add the guinea fowl pieces and brown them on all sides. Remove from the pot and set aside.
3. 3.
   In the same pot, add the ginger, garlic, and star anise. Sauté until fragrant.
4. 4.
   Return the guinea fowl pieces to the pot and add the soy sauce, Shaoxing wine, dark soy sauce, sugar, and chicken broth.
5. 5.
   Bring the liquid to a boil, then reduce the heat to low. Cover the pot and simmer for about 1 hour, or until the guinea fowl is tender.
6. 6.
   Remove the guinea fowl pieces from the pot and set aside. Skim off any excess fat from the braising liquid.
7. 7.
   Increase the heat to medium-high and cook the braising liquid until it thickens to a sauce consistency.
8. 8.
   Return the guinea fowl pieces to the pot and coat them with the sauce.
9. 9.
   Season with salt to taste.
10. 10.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Guinea fowl — Make sure to cut the guinea fowl into pieces of similar size to ensure even cooking.
• Shaoxing wine — If you can't find Shaoxing wine, you can substitute it with dry sherry or rice wine vinegar.
• Star anise — Use whole star anise for the best flavor. Remove them before serving.

Tips & Tricks

• For an extra layer of flavor, marinate the guinea fowl in the soy sauce and ginger for 30 minutes before cooking.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the pot during the last few minutes of cooking.
• Serve the braised guinea fowl with steamed rice or noodles to soak up the delicious sauce.

Serving advice

Serve the Anhui-style Braised Guinea Fowl hot, garnished with fresh cilantro. It pairs well with steamed rice or noodles.

Presentation advice

Arrange the tender guinea fowl pieces on a serving platter and pour the rich braising sauce over them. Garnish with fresh cilantro for a pop of color.