Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 2 cups of Fujian red wine
- 2 tablespoons of Chinese five spice
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- 2 cloves of garlic, minced
- 1 inch of ginger, sliced
- 2 green onions, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine the Fujian red wine, Chinese five spice, soy sauce, sugar, sesame oil, cornstarch, and water. Mix well and set aside.
2. Heat the pot or Dutch oven over medium-high heat. Add the garlic, ginger, and green onions. Sauté for 1-2 minutes until fragrant.
3. Add the chicken pieces to the pot and season with salt and pepper. Cook for 5-7 minutes until browned on all sides.
4. Pour the red wine mixture over the chicken and bring to a boil. Reduce heat to low and simmer for 30-40 minutes until the chicken is cooked through and tender.
5. Remove the chicken from the pot and transfer to a serving dish.
6. Increase the heat to high and cook the red wine sauce for an additional 5-7 minutes until it thickens and reduces.
7. Pour the sauce over the chicken and garnish with additional green onions if desired.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 12g
Carbohydrates: 10g
Protein: 50g
Substitutions for ingredients:
- Fujian red wine can be substituted with any other red wine
- Chinese five spice can be substituted with a mixture of cinnamon, cloves, fennel, star anise, and Szechuan peppercorns
- Soy sauce can be substituted with tamari or coconut aminos
- Sugar can be substituted with honey or maple syrup
Variations:
- Add vegetables such as carrots, potatoes, or mushrooms to the pot for a heartier meal
- Use boneless, skinless chicken thighs instead of a whole chicken for a quicker cooking time
- Substitute the red wine with beer or broth for a different flavor profile
Tips and tricks:
- Marinate the chicken in the red wine mixture for a few hours or overnight for even more flavor
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F
- Skim any excess fat from the top of the sauce before serving
Storage instructions:
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the chicken and sauce in a large serving dish with additional green onions and a sprinkle of Chinese five spice on top.
Garnishes:
Chopped green onions, sesame seeds, or cilantro
Pairings:
Steamed rice, stir-fried vegetables, or a side salad
Suggested side dishes:
- Steamed bok choy with garlic and ginger
- Fried rice with vegetables and egg
- Spicy cucumber salad with sesame oil and rice vinegar
Troubleshooting advice:
- If the sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and add it to the pot. Cook for an additional 5-7 minutes until the sauce thickens.
- If the chicken is not browning evenly, make sure the pieces are not overcrowded in the pot. Cook in batches if necessary.
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Store leftover chicken and sauce in the refrigerator for up to 3 days.
Food history:
Fujian red wine chicken is a traditional Chinese dish that originated in the Fujian province. The dish is typically made with a special type of red wine that is brewed with herbs and spices. The addition of Chinese five spice adds a unique flavor profile to the dish.
Flavor profiles:
Savory, sweet, and slightly spicy with notes of Chinese five spice and red wine.
Serving suggestions:
Serve the chicken and sauce over steamed rice or with a side of stir-fried vegetables.
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Region: Chinese