Asian Coq Au Vin

Canola oil
2 lb Chicken legs and thighs (can use breasts)
1 tb Minced ginger
1 tb Fermented black beans
1 tb Minced Thai bird chiles
12 Garlic cloves
2 Red onions; diced
2 lg Carrots; cut 2" pieces
2 Celery stalks; cut 2" pieces
1 c Shaoxing wine
1 Bottle Red wine
2 Bay leaves
2 Fresh thyme sprigs
1/2 c Dark soy sauce
Water to cover if necessary
4 Baby bok choy; split
Salt; to taste
Freshly-ground black pepper; to taste
Sliced scallions; for garnish

In a hot stockpot coated with oil, brown seasoned chicken and set aside. Wipe out pot leaving only a little fat. Saute ginger, black beans, chiles and garlic for about 5 minutes. Add onions, carrots and celery. Season. Deglaze with wines and add back the chicken. Add the bay leaves, thyme and soy sauce and check for seasoning. Add water if necessary and bring to a slow boil. Simmer for 2 hours until chicken is practically falling off of the bone. For the last 10 minutes of cooking, add the bok choy. On a large platter, place coq au vin on top of a large noodle cake. Garnish with scallions. This recipe yields 4 servings.

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