Royal Concubine Chicken

Royal Concubine Chicken

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

Serves 4 - 6 with other dishes


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

Directions:

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.