Asian Coq Au Vin Recipe

• Canola oil
• 2 lb Chicken legs and thighs (can use breasts)
• 1 Tbsp. Chopped ginger
• 1 Tbsp. Fermented black beans
• 1 Tbsp. Chopped Thai bird chiles
• 12 x Garlic cloves
• 2 x Red onions diced
• 2 lrg Carrots cut 2" pcs
• 2 x Celery stalks cut 2" pcs
• 1 c. Shaoxing wine
• 1 bot Red wine
• 2 x Bay leaves
• 2 x Fresh thyme sprigs
• 1/2 c. Dark soy sauce Water to cover if necessary
• 4 x Baby bok choy split Salt to taste Freshly-grnd black pepper to taste Sliced scallions for garnish

1. In a warm stockpot coated with oil, brown seasoned chicken and set aside.
2. Wipe out pot leaving only a little fat.
3. Saute/fry ginger, black beans, chiles and garlic for about 5 min.
4. Add in onions, carrots and celery.
5. Season.
6. Deglaze with wines and add in back the chicken.
7. Add in the bay leaves, thyme and soy sauce and check for seasoning.
8. Add in water if necessary and bring to a slow boil.
9. Simmer for 2 hrs till chicken is practically falling off of the bone.
10. For the last 10 min of cooking, add in the bok choy.
11. On a large platter, place coq au vin on top of a large noodle cake (see the "Scallion Wonton Noodle Cake" recipe that is included in this collection).
12. Garnish with scallions.
13. This recipe yields 4 servings.

canola oil, chicken, ginger, black beans, bird chiles, garlic, red onions, carrots, celery, shaoxing wine, red wine, bay leaves, thyme, soy sauce water, salt

Taken from cookeatshare.com/recipes/asian-coq-au-vin-70273 (may not work)