| Royal Concubine Chicken ~ Chinese Style Coq au Vin 3-4 pound chicken oil for deep frying 2½ tbsp soy sauce ½ pound slab bacon 2 medium-sized onions 2 slices ginger root 2 cloves garlic 2 tbsp vegetable oil 2½ tsp salt 1¼ cups superior stock ~ substitute with beef stock 1½ cups Chinese rice wine or dry sherry Preparation: 1. Clean and dry the chicken thoroughly. Deep-fry in hot oil for 7-8 minutes, until evenly browned. Remove chicken from the oil and dip it into a pan of boiling water to remove excess oil. Rub it thoroughly with soy sauce. 2. Chop the bacon, cut the onions into thin slices, shred the ginger, and crush the garlic. Cooking: 1. Place the chicken in a heat-proof casserole. Heat the oil in a frying pan. Add the bacon, onions, ginger, and garlic. Stir-fry for 6-7 minutes; then add the mixture to the casserole containing the chicken. Add the salt, and pour in the superior stock and wine or sherry. 2. Bring the sauce to the boil, then cook in the oven for approximately 1 hour at 375 degrees. Serves 4-6 with other dishes |
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