Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Chicken legs and thighs (can use breasts)

  2. 1 tablespoon 15ml Minced ginger

  3. 1 tablespoon 15ml Fermented black beans

  4. 1 tablespoon 15ml Minced Thai bird chiles

  5. 12 Garlic cloves

  6. 2 Red onions - diced

  7. 2 Carrots - cut 2" pieces (large)

  8. 2 Celery stalks - cut 2" pieces

  9. 1 cup 237ml Shaoxing wine

  10. 1 Red wine

  11. 2 Bay leaves

  12. 2 Fresh thyme sprigs

  13. 1/2 cup 118ml Dark soy sauce Water to cover if necessary

  14. 4 Baby bok choy - split Salt - to taste Freshly-ground black pepper - to taste Sliced scallions - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe 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.


Send feedback