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Royal Concubine Chicken




Source of Recipe


the web


Recipe Introduction


This Chinese version of Coq Au Vin is made with rice wine and Asian seasonings.

Serves 4 - 6 with other dishes


List of Ingredients




1 3 - 4 chicken, cut up
2 1/2 tablespoons soy sauce
1/2 pound slab bacon, chopped into small pieces
2 medium sized onions, thinly sliced
2 slices ginger root, sliced
2 garlic cloves, crushed
2 tablespoons lard (you can substitute butter or margarine)
2 1/2 teaspoons salt
1 1/4 cups stock (the original recipe calls for superior stock, made with chicken and pork bones)*
1 1/2 cups rice wine or red wine or dry sherry

Oil for deep-frying and stir-frying

Recipe



Pre-heat over to 375 degrees Fahrenheit.
Heat wok and add oil for deep-frying. Deep-fry the cut-up chicken pieces. Remove from the wok and drain on paper towels.
Place the chicken in a heat proof casserole dish and add the soy sauce, mixing it in with chopsticks.
In a frying pan, heat the lard and then add the bacon, onions, ginger, and garlic in that order, and stir-fry. Place around the chicken in the casserole dish.
In a small pot, bring the stock and rice wine to a boil, adding the salt. Pour over the chicken and cook in the oven for 1 hour.

*The Free Recipes site has a good, simplified recipe for a Superior Broth.

(This recipe is adapted from The Encyclopedia of Chinese Cooking, by Kenneth Lo.)