Ingredients with Measurements:
- 4 chicken thighs, bone-in and skin-on
- 1/2 cup Fujian red wine
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ginger powder
- 1/2 cup cashews
- 2 red chillies, sliced
- 2 green onions, sliced
- 2 tablespoons vegetable oil
Special equipment needed:
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. In a bowl, whisk together the Fujian red wine, soy sauce, brown sugar, sesame oil, cornstarch, white pepper, garlic powder, and ginger powder until smooth.
2. Add the chicken thighs to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken thighs, skin-side down, and cook for 5-6 minutes, or until golden brown and crispy. Flip the chicken and cook for another 5-6 minutes, or until cooked through.
4. Remove the chicken from the skillet and set aside. Add the cashews, red chillies, and green onions to the skillet and stir-fry for 1-2 minutes, or until fragrant and lightly toasted.
5. Return the chicken to the skillet and pour in any remaining marinade. Bring to a simmer and cook for 2-3 minutes, or until the sauce has thickened and the chicken is coated in a glossy glaze.
6. Serve the Fujian Red Wine Chicken with Chilli and Cashews hot, garnished with extra sliced green onions and cashews, if desired.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 480
Fat: 28g
Carbohydrates: 17g
Protein: 32g
Sodium: 1,200mg
Sugar: 10g
Substitutions for ingredients:
- Fujian red wine can be substituted with any other Chinese cooking wine or sherry.
- Soy sauce can be substituted with tamari or coconut aminos for a gluten-free option.
- Brown sugar can be substituted with honey or maple syrup.
- Cashews can be substituted with peanuts or almonds.
- Red chillies can be substituted with jalapenos or Thai bird's eye chillies.
Variations:
- Add diced bell peppers or sliced mushrooms to the stir-fry for extra vegetables.
- Use boneless, skinless chicken breasts instead of chicken thighs for a lighter option.
- Add a splash of rice vinegar or lime juice to the sauce for extra tanginess.
- Make it spicier by adding more red chillies or a pinch of cayenne pepper.
Tips and tricks:
- Make sure to marinate the chicken for at least 30 minutes to allow the flavors to penetrate.
- Pat the chicken dry with paper towels before cooking to ensure a crispy skin.
- Use a splatter guard to prevent oil from splattering while cooking.
- Toast the cashews in a dry skillet over medium heat before adding them to the stir-fry for extra flavor and crunch.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Fujian Red Wine Chicken with Chilli and Cashews in a skillet over medium heat until heated through.
Presentation ideas:
Serve the Fujian Red Wine Chicken with Chilli and Cashews in a large platter or individual bowls, garnished with sliced green onions and cashews.
Garnishes:
Sliced green onions and cashews.
Pairings:
- Steamed rice or noodles
- Stir-fried vegetables
- Chinese broccoli or bok choy
Suggested side dishes:
- Egg drop soup
- Hot and sour soup
- Wonton soup
- Spring rolls
- Dumplings
Troubleshooting advice:
- If the sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the skillet. Cook for 1-2 minutes, or until the sauce has thickened.
- If the chicken is not crispy enough, increase the heat and cook for an additional 1-2 minutes on each side.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fujian cuisine is one of the eight regional cuisines of China, known for its seafood dishes and use of red wine in cooking. This recipe is a popular dish in Fujian province, featuring tender chicken thighs cooked in a savory and slightly sweet red wine sauce.
Flavor profiles:
Savory, slightly sweet, umami, nutty, spicy.
Serving suggestions:
Serve the Fujian Red Wine Chicken with Chilli and Cashews as a main dish for a Chinese-inspired dinner party or family meal.
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Region: Chinese