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 tablespoon sesame oil
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1 bunch scallions, sliced
- 2 tablespoons cornstarch
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a Dutch oven or heavy-bottomed pot, heat sesame oil over medium-high heat.
3. Season chicken thighs with salt and pepper, then place them skin-side down in the pot. Cook until golden brown, about 5 minutes.
4. Flip the chicken thighs and add ginger and garlic. Cook for another 2 minutes.
5. Add Fujian red wine, chicken broth, soy sauce, and brown sugar. Bring to a boil.
6. Cover the pot with a lid and transfer to the oven. Bake for 45 minutes.
7. Remove the pot from the oven and transfer the chicken thighs to a plate. Cover with foil to keep warm.
8. In a small bowl, whisk together cornstarch and 2 tablespoons of water. Add the mixture to the pot and stir until the sauce thickens.
9. Add sliced scallions to the pot and stir to combine.
10. Return the chicken thighs to the pot and spoon the sauce over them.
11. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 360
Fat: 14g
Carbohydrates: 16g
Protein: 34g
Sodium: 1,200mg
Sugar: 12g
Substitutions for ingredients:
- Fujian red wine can be substituted with any other type of red wine.
- Chicken broth can be substituted with vegetable broth or water.
- Brown sugar can be substituted with honey or maple syrup.
- Scallions can be substituted with green onions or chives.
Variations:
- Add sliced mushrooms to the pot before baking.
- Use boneless, skinless chicken breasts instead of chicken thighs.
- Add sliced carrots and celery to the pot before baking.
Tips and tricks:
- Make sure to brown the chicken thighs well before adding the liquid to the pot. This will add flavor to the dish.
- Use a heavy-bottomed pot to prevent burning.
- If the sauce is too thin, add more cornstarch and water mixture until desired thickness is achieved.
Storage instructions:
Leftovers can be stored 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 thighs on a platter and spoon the sauce over them. Garnish with sliced scallions.
Garnishes:
Garnish with sliced scallions or chopped cilantro.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
- Stir-fried vegetables
- Steamed bok choy
- Roasted sweet potatoes
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 after 45 minutes, return it to the oven for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fujian red wine chicken is a traditional Chinese dish that originated in the Fujian province of China. It is typically made with a type of rice wine called "Shaoxing wine," but this recipe uses Fujian red wine instead.
Flavor profiles:
This dish is savory and slightly sweet, with a rich umami flavor from the soy sauce and chicken broth. The scallions add a fresh, oniony flavor.
Serving suggestions:
Serve this dish as a main course for dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Chinese