| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Asian | Eastwest | 4 | servings |
INGREDIENTS
| Canola oil | ||
| 2 | lb | Chicken legs and thighs |
| (can use breasts) | ||
| 1 | tb | Minced ginger |
| 1 | tb | Fermented black beans |
| 1 | tb | Minced Thai bird chiles |
| 12 | Garlic cloves | |
| 2 | Red onions; diced | |
| 2 | lg | Carrots; cut 2" pieces |
| 2 | Celery stalks; cut 2" pieces | |
| 1 | c | Shaoxing wine |
| 1 | Bottle Red wine | |
| 2 | Bay leaves | |
| 2 | Fresh thyme sprigs | |
| 1/2 | c | Dark soy sauce |
| Water to cover if necessary | ||
| 4 | Baby bok choy; split | |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Sliced scallions; for garnish |
INSTRUCTIONS
In a hot stockpot coated with oil, brown seasoned chicken and set aside. Wipe out pot leaving only a little fat. Saute ginger, black beans, chiles and garlic for about 5 minutes. Add onions, carrots and celery. Season. Deglaze with wines and add back the chicken. Add the bay leaves, thyme and soy sauce and check for seasoning. Add water if necessary and bring to a slow boil. Simmer for 2 hours until chicken is practically falling off of the bone. For the last 10 minutes of cooking, add the bok choy. On a large platter, place coq au vin on top of a large noodle cake (see the "Scallion Wonton Noodle Cake" recipe which is included in this collection). Garnish with scallions. This recipe yields 4 servings. Suggested Wine: Auxley Duresses, Grand Vin de Bourgogne, Jean Pierre Diconne, 1993 Recipe Source: EAST MEETS WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A32) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-21-1999 Recipe by: Ming Tsai Converted by MM_Buster v2.0l.
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