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 More Fast Asian Recipes

Kristin Donnelly
September 2009

Gallery

Recipe Summary

active:
25 mins
total:
45 mins
Yield:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, toss the chicken with the five-spice powder.

    Advertisement
  • 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.

  • 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.

Advertisement