Chinese Coq au Vin

A fusion of Chinese Fujian red wine lees chicken and French coq au vin. Adapted from Bon Appetit, Food Network, Epicurious and Pig Pig's Corner.

Ingredients

1. 500g chicken
2. 1 tbsp sesame oil
3. 7 slices ginger
4. 8 shallots, chopped
5. 4 cloves garlic, chopped
6. 2 tbsp red wine lees
7. 118ml red rice wine
8. 200ml water
9. 10 large Chinese mushrooms
10. 3 carrots, chopped
11. 700ml red wine
12. 946ml chicken stock
13. 1 tbsp butter
14. 1 tbsp flour
15. Coriander

Instructions

1. Preheat oven to 177C.
2. In a bowl, soak mushrooms in water to rehydrate them. Drain and reserve the mushrooms and water.
3. In a pan, heat up sesame oil and sauté ginger, shallots and garlic.
4. Mix in red wine lees and fry until fragrant.
5. Add in chicken and fry. 
6. Add in red glutinous wine and water (used to soak mushrooms).
7. Lower the heat and simmer for abt 5 min on each side, until the meat is browned.
8. Remove chicken and set aside.
9. Add mushrooms to the pan and sauté for abt 5 min until brown.
10. Remove mushrooms and set aside.
11. Add in carrots.
12. Add red wine and boil for abt 15 min, stirring occasionally, until reduced.
13. Return the chicken back to the pot.
14. Add chicken stock, and bring to a boil.
15. Cover pot, transfer to oven and braise for 1h until chicken is tender.
16. Remove pot from oven and place on stove.
17. Stir in butter and flour and simmer for 10min.
18. Serve and garnish with coriander.