Chinese Chicken in Wine Sauce - Imperial Concubine Chicken
Imperial Concubine Chicken
What was the Tang Dynasty?
- China Tang Dynasty (618-907), Establishment, Glorious Period, Decline
The Tang Dynasty was the most glistening historic period in China's history. In this glorious period, the economy, politics, culture and military strength reached an unparalleled level.
- Tang Dynasty - Wikipedia, the free encyclopedia
Imperial Concubine Chicken
"Yang Huei Fei" was the favorite concubine of the Chinese Emperor Ming of the Tang Dynasty. She was plumply beautiful and was very fond of wine. This dish was created in her honor and it also contains a good amount of wine. It can be made with chicken wings, legs or thighs. I tend to prefer thighs.
The chicken pieces are first blanched in boiling water and then drained and dried. They are then browned with scallions and ginger before the broth is added. Chinese mushrooms and bamboo shoots are also used in this dish and the broth is a mixture of wine, soy sauce and chicken broth. A Dutch oven is ideal for preparing this recipe but any large skillet with a cover will work.
During the Tang Dynasty (618-907), China became the most powerful and prosperous country in the world. Its capital was called Chang'an (near Xian today) and it was the eastern terminal of the ancient "silk road".
2 Lbs. of Chicken Legs and Thighs
10 Chinese Dried Mushrooms (soak them in hot water until soft, discard the stems and cut them in half)
½ Cup of Bamboo Shoots (cut into thin slices)
3 Scallions (cut into 1 ½ inch lengths including the green parts)
2 Teaspoons of Ginger Root minced
3 Tablespoons of Oil
2 Tablespoons Thin Soy Sauce
2 Tablespoons Black Soy Sauce
½ Cup Dry White Wine
1 Cup of Chicken Broth
½ Teaspoon Sugar
- Blanch the chicken pieces in boiling water for 60 seconds. Then drain and rinse them in cold water and pat them dry on paper towels.
- Heat a large pot or Dutch oven over medium heat.
- Add the oil and lightly brown the ginger and scallions.
- Brown the chicken pieces on all sides in the same pot and then add the mushrooms, bamboo shoots and sauce mixture and bring everything to a boil.
- Simmer covered for about 50 minutes over low heat until the chicken is tender.
- Serve with rice. The liquid should be reduced by about half.
How to Poach Chicken
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