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Recipe Name: Asian Coq Au Vin Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

Canola oil
2 Pound(s) Chicken legs and thighs
can use breasts
1 Tablespoon(s) Minced ginger
1 Tablespoon(s) Fermented black beans
1 Tablespoon(s) Minced Thai bird chiles
12 Garlic cloves
2 Red onions, diced
2 Carrots, cut 2" pieces
2 Celery stalks, cut 2" pieces
1 Cup(s) Shaoxing wine
1 Bottle red wine
2 Bay leaves
2 Fresh thyme sprigs
1/2 Cup(s) Dark soy sauce
Water to cover if necessary
4 Baby bok choy, split
Salt, to taste
Freshly-ground black pepper
to taste
Sliced scallions, for
In a hot stockpot coated with oil, brown seasoned chicken and set
aside. Wipe out pot leaving only a little fat. Saute ginger, black
beans, chiles and garlic for about 5 minutes. Add onions, carrots and
celery. Season. Deglaze with wines and add back the chicken. Add the
bay leaves, thyme and soy sauce and check for seasoning. Add water if
necessary and bring to a slow boil. Simmer for 2 hours until chicken
is practically falling off of the bone. For the last 10 minutes of
cooking, add the bok choy. On a large platter, place coq au vin on top
of a large noodle cake (see the "Scallion Wonton Noodle Cake" recipe
which is included in this collection). Garnish with scallions. This
recipe yields 4 servings. Suggested Wine: Auxley Duresses, Grand Vin
de Bourgogne, Jean Pierre Diconne, 1993 Recipe Source: EAST MEETS
WEST with Ming Tsai From the TV FOOD NETWORK - (Show # MT-1A32)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or- 01-21-1999 Recipe by:
Ming Tsai Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 247
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 73.1mg
Sodium: 1253.3mg
Potassium: 609mg
Carbohydrates: 15.9g
Fiber: 3.5g
Sugar: 3g
Protein: 30.2g

Scale this recipe to Servings [?]