Chicken in Red Wine with Asian Spices

In a variation on the Chinese technique called "red cooking"--in which meat is simmered in sweetened soy sauce with spices--Kristin Donnelly swaps in red wine for the typical rice wine or sherry. The red wine enhances the dish's traditional ruddy color; plus, now that China is growing more wine grapes, the idea doesn't seem like such a stretch.

Plus: F&W's Chicken Cooking Guide

Slideshow:More Fast Asian Recipes

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  • Servings: 4

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  • 8 skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
  • 2 teaspoons five-spice powder
  • 2 1/2 cups dry red wine
  • 6 large scallions—white and light green parts cut into 2-inch lengths, dark green tops finely chopped
  • 1/2 cup soy sauce
  • 1/3 cup light brown sugar
  • 2 large garlic cloves, minced
  • 1/2 tablespoon finely grated fresh ginger
  • 1 dried red chile
  • 1 tablespoon sesame seeds

How to make this recipe

  1. In a large bowl, toss the chicken with the five-spice powder.

  2. In a large, nonreactive saucepan, combine the wine with the scallion pieces, soy sauce, brown sugar, garlic, ginger and chile and bring to a boil, stirring to dissolve the sugar. Reduce the heat to moderately low and add the chicken. Simmer until the chicken is just cooked, about 10 minutes. Using a slotted spoon, transfer the chicken and scallions to a plate.

  3. Boil the cooking liquid over high heat until it is reduced to about 1 cup and glossy, about 12 minutes. Return the chicken and scallions to the saucepan and stir to coat with the sauce. Transfer to a bowl. Garnish with the chopped scallion tops and sesame seeds and serve.

Suggested Pairing

This chicken dish goes well with a rich, fruity Zinfandel.

Contributed By Published September 2009

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