Ingredients with Measurements:
- 4 chicken thighs, bone-in and skin-on
- 1 cup Fujian red wine
- 1 cup chicken broth
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 1/4 cup sliced ginger
- 1/4 cup sliced shallots
- 2 cloves garlic, minced
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, whisk together the red wine, chicken broth, soy sauce, brown sugar, and rice vinegar until well combined.
2. Add the chicken thighs to the bowl and marinate for at least 30 minutes, or up to 2 hours.
3. In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat.
4. Remove the chicken from the marinade, reserving the marinade.
5. Season the chicken with salt and pepper on both sides.
6. Add the chicken to the skillet and cook for 4-5 minutes on each side, until browned and crispy.
7. Remove the chicken from the skillet and set aside.
8. Add the ginger, shallots, and garlic to the skillet and cook for 1-2 minutes, until fragrant.
9. Pour the reserved marinade into the skillet and bring to a boil.
10. Reduce the heat to low and add the chicken back to the skillet.
11. Cover the skillet and simmer for 30-35 minutes, until the chicken is cooked through and tender.
12. In a small bowl, whisk together the cornstarch and water.
13. Remove the chicken from the skillet and set aside.
14. Add the cornstarch mixture to the skillet and stir until the sauce thickens.
15. Return the chicken to the skillet and coat with the sauce.
16. Serve hot with rice or noodles.
Preparation time is 30 minutes and cooking time is 1 hour.
5. Temperature: Cook the chicken on medium-high heat and simmer on low heat.
Serving size: This recipe serves 4 people.
Nutritional information: Each serving contains approximately 400 calories, 20g fat, 20g carbohydrates, and 30g protein.
Substitutions for ingredients: You can use any type of chicken pieces instead of chicken thighs. You can also use white wine instead of red wine.
Variations: You can add vegetables such as carrots, bell peppers, or mushrooms to the skillet for added flavor and nutrition.
Tips and tricks: Marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat. Use a meat thermometer to ensure the chicken is cooked through.
Storage instructions: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions: Reheat the chicken in the microwave or on the stovetop until heated through.
Presentation ideas: Serve the chicken on a platter with the sauce drizzled over the top.
Garnishes: Garnish with sliced green onions or cilantro for added flavor and color.
Pairings: This dish pairs well with steamed rice or noodles.
Suggested side dishes: Serve with a side of stir-fried vegetables or a simple salad.
Troubleshooting advice: If the sauce is too thin, add more cornstarch and water mixture to thicken it.
Food safety advice: Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history: Fujian red wine chicken is a traditional Chinese dish that originated in the Fujian province.
Flavor profiles: This dish has a savory and slightly sweet flavor with a hint of ginger and shallots.
Serving suggestions: Serve this dish as a main course for dinner or as part of a Chinese-style feast.
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Region: Chinese