Ingredients with Measurements:
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons vegetable oil
- 1 tablespoon fermented black beans, rinsed and mashed
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 cup Fujian red wine
- 1/2 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 scallion, thinly sliced for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet over medium-high heat.
2. Add the fermented black beans, garlic, and ginger to the skillet and stir-fry for 30 seconds.
3. Add the chicken thighs to the skillet, skin-side down, and cook for 5 minutes until browned.
4. Flip the chicken thighs over and add the Fujian red wine, chicken broth, soy sauce, and sugar to the skillet.
5. Bring the liquid to a boil, then reduce the heat to low and cover the skillet.
6. Simmer the chicken thighs for 20-25 minutes until cooked through.
7. In a small bowl, whisk together the cornstarch and water to make a slurry.
8. Remove the chicken thighs from the skillet and set aside.
9. Increase the heat to medium-high and whisk the cornstarch slurry into the sauce.
10. Cook the sauce for 2-3 minutes until thickened.
11. Return the chicken thighs to the skillet and coat them in the black bean sauce.
12. Garnish with sliced scallions and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking the chicken
- Low heat for simmering the chicken in the sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 18g
- Carbohydrates: 8g
- Protein: 30g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Fujian red wine can be substituted with any other red wine.
- Fermented black beans can be substituted with black bean sauce.
Variations:
- Add sliced mushrooms or bell peppers to the skillet for added flavor and texture.
- Use white wine or sherry instead of red wine for a lighter flavor.
- Add a tablespoon of chili paste or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to rinse the fermented black beans before using them to remove any excess salt.
- Use a meat thermometer to ensure that the chicken thighs are cooked to an internal temperature of 165°F.
- To make the dish more visually appealing, remove the chicken skin before serving.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken and sauce in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the chicken and sauce on a bed of steamed rice or noodles.
- Garnish with fresh herbs or sliced vegetables for added color and flavor.
Garnishes:
- Sliced scallions
- Fresh cilantro
- Sliced red peppers
Pairings:
- Steamed rice
- Noodles
- Stir-fried vegetables
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Fried rice
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the chicken is not cooked through, simmer it in the sauce for an additional 5-10 minutes.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure that the chicken is cooked to a safe internal temperature of 165°F.
Food history:
- Fujian red wine chicken is a traditional Chinese dish that originated in the Fujian province of China.
Flavor profiles:
- Savory
- Salty
- Sweet
- Umami
Serving suggestions:
- Serve hot with steamed rice or noodles.
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Region: Chinese