Asian Coq au Vin Recipe

Name: Asian Coq au Vin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola oil; 2 pounds chicken legs and thighs, can use breasts; 1 tablespoon minced ginger; 1 tablespoon fermented black beans; 1 tablespoon minced Thai bird chiles; 12 cloves of garlic; 2 diced red onion; 2 large carrots, 2-inch pieces; 2 stalks cut celery, 2-inch pieces; 1 cup shaoxing wine; 1 bottle red wine; 2 bay leaves; 2 sprigs of fresh thyme; 1/2 cup dark soy sauce; Water to cover if necessary; 4 baby bok choy, split; Salt and black pepper to taste; Sliced scallions for garnish; 1 pound fresh wonton noodles, blanched and shocked in ice water; 1 cup sliced scallions; 1/2 cup diced red bell peppers; 1 tablespoon sesame seed oil; Salt and black pepper to taste; Canola oil to cook; Wonton noodles; Canola oil

Servings: persons

Canola oil
2 pounds chicken legs and thighs, can use breasts
1 tablespoon minced ginger
1 tablespoon fermented black beans
1 tablespoon minced Thai bird chiles
12 cloves of garlic
2 diced red onion
2 large carrots, 2-inch pieces
2 stalks cut celery, 2-inch pieces
1 cup shaoxing wine
1 bottle red wine
2 bay leaves
2 sprigs of fresh thyme
1/2 cup dark soy sauce
Water to cover if necessary
4 baby bok choy, split
Salt and black pepper to taste
Sliced scallions for garnish
1 pound fresh wonton noodles, blanched and shocked in ice water
1 cup sliced scallions
1/2 cup diced red bell peppers
1 tablespoon sesame seed oil
Salt and black pepper to taste
Canola oil to cook
Wonton noodles
Canola oil

1
In a hot stockpot coated with oil, brown seasoned chicken and set aside.
2
Wipe out pot leaving only a little fat.
3
Saute ginger, black beans, chiles and garlic for about 5 minutes.
4
Add onions, carrots and celery.
5
Season.
6
Deglaze with wines and add back the chicken.
7
Add the bay leaves, thyme and soy sauce and check for seasoning.
8
Add water if necessary and bring to a slow boil.
9
Simmer for 2 hours until chicken is practically falling off of the bone.
10
For the last 10 minutes of cooking, add the bok choy.
11
On a large platter, place coq au vin on top of a large noodle cake.
12
Garnish with scallions.
13
In a large bowl, mix noodles with scallions, peppers and sesame seed oil.
14
In a hot non-stick saute pan, coat well with oil and add noodles to pan, flattening them into a thick pancake.
15
It is imperative that the pan is hot.
16
Season with salt and pepper.
17
When a brown crust is formed, carefully flip pancake and season this side.
18
Pancake is ready when both sides are brown and the middle is hot.
19
In a shallow pan with 370 degree canola oil, fry clusters of wonton noodles until golden and crisp.

914

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Canola oil, 2 pounds chicken legs and thighs, can use breasts, 1 tablespoon minced ginger, 1 tablespoon fermented black beans, and more.

Yes, Asian Coq au Vin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Coq au Vin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions