Ingredients with Measurements:
- 1 whole chicken, cut into pieces
- 1 cup Fujian red wine
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 1 tablespoon ginger, sliced
- 1 tablespoon garlic, minced
- 2 cups water
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Strainer
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the ginger and garlic and sauté for 1-2 minutes until fragrant.
3. Add the chicken pieces and brown on all sides for 5-7 minutes.
4. Add the Fujian red wine, Sichuan peppercorns, soy sauce, dark soy sauce, sugar, and water to the pot.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes until the chicken is cooked through and tender.
6. Remove the chicken pieces from the pot and strain the sauce through a strainer to remove the peppercorns and other solids.
7. Return the sauce to the pot and simmer for an additional 10-15 minutes until it thickens and reduces slightly.
8. Season the sauce with salt and pepper to taste.
9. Serve the chicken pieces with the sauce poured over the top.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 300
Fat per serving: 15g
Protein per serving: 30g
Carbohydrates per serving: 5g
Sodium per serving: 500mg
Substitutions for ingredients:
- Fujian red wine can be substituted with any other type of red wine.
- Sichuan peppercorns can be substituted with black peppercorns or red pepper flakes.
- Soy sauce can be substituted with tamari or coconut aminos.
- Dark soy sauce can be substituted with regular soy sauce mixed with molasses or brown sugar.
Variations:
- Add vegetables such as carrots or potatoes to the pot to make it a one-pot meal.
- Use boneless, skinless chicken thighs instead of a whole chicken.
- Add more or less Sichuan peppercorns depending on your spice preference.
Tips and tricks:
- Brown the chicken pieces well before adding the liquid to develop more flavor.
- Use a strainer to remove the peppercorns and other solids from the sauce for a smoother texture.
- Simmer the sauce for long enough to thicken and reduce slightly for a more concentrated flavor.
Storage instructions:
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken and sauce in a pot over low heat until warmed through.
Presentation ideas:
Serve the chicken and sauce in a large bowl or platter with a garnish of sliced green onions or cilantro.
Garnishes:
Sliced green onions or cilantro
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Steamed vegetables or a simple salad.
Troubleshooting advice:
- If the sauce is too thin, simmer it for longer to reduce and thicken.
- If the chicken is not cooked through, simmer it for longer until it is tender and fully cooked.
Food safety advice:
Make sure the chicken is cooked 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 of China. It is typically made with a type of rice wine called "shaoxing" but this recipe uses Fujian red wine instead. Sichuan peppercorns are a common ingredient in Sichuan cuisine and add a unique numbing and spicy flavor to the dish.
Flavor profiles:
Savory, slightly sweet, spicy, and aromatic.
Serving suggestions:
Serve the chicken and sauce family-style in a large bowl or platter with steamed rice or noodles on the side.
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Region: Chinese