| 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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