Red Wine Chicken / Red Yeast Rice Wine Chicken Recipe

Chicken: The main protein of the dish, cut into pieces for even cooking.

Red wine: Adds depth and richness to the sauce. Alternatively, use red yeast rice wine for a unique flavor.

Soy sauce: Provides a salty, umami flavor that enhances the overall taste.

Ginger: Adds a warm, spicy note to the dish.

Garlic: Infuses the dish with a robust, aromatic flavor.

Sugar: Balances the savory elements with a touch of sweetness.

Water: Helps to create the sauce and cook the chicken thoroughly.

When browning the chicken, make sure not to overcrowd the skillet. Overcrowding can cause the chicken to steam rather than brown, which affects the overall flavor and texture. If necessary, brown the chicken in batches to ensure each piece gets a nice, even sear. This step is crucial for developing a rich, deep flavor in the final dish.

• Red wine - Substitute with white wine: White wine can provide a similar acidity and depth of flavor, though it will be lighter in color and taste.

• Red wine - Substitute with chicken broth with a splash of vinegar: This combination mimics the acidity and adds a savory depth without the alcohol.

• Red yeast rice wine - Substitute with Shaoxing wine: Shaoxing wine is a Chinese cooking wine that offers a similar fermented flavor profile.

• Red yeast rice wine - Substitute with mirin: Mirin is a sweet Japanese rice wine that can add a similar sweetness and depth of flavor.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• Soy sauce - Substitute with coconut aminos: Coconut aminos offer a slightly sweeter and less salty alternative to soy sauce.

• Minced ginger - Substitute with ground ginger: Ground ginger can be used in a pinch, though it is more concentrated, so use less.

• Minced ginger - Substitute with galangal: Galangal provides a similar spicy and aromatic flavor, though it is slightly more citrusy.

• Minced garlic - Substitute with garlic powder: Garlic powder can be used as a substitute, though it is less pungent and aromatic.

• Minced garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish well.

• Sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note.

• Sugar - Substitute with maple syrup: Maple syrup provides a rich, caramel-like sweetness.

• Water - Substitute with chicken broth: Chicken broth adds additional depth and savory flavor to the dish.

• Water - Substitute with vegetable broth: Vegetable broth offers a similar liquid base with added flavor.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the chicken and sauce into an airtight container. Ensure the container is sealed tightly to maintain freshness.
• Store the container in the refrigerator if you plan to consume the dish within 3-4 days. The flavors will meld together, making the dish even more delicious.
• For longer storage, place the chicken in a freezer-safe container or heavy-duty freezer bags. Label with the date to keep track of its freshness.
• When freezing, ensure the chicken is submerged in the sauce to prevent freezer burn and maintain moisture.
• To reheat, thaw the chicken in the refrigerator overnight if frozen. This gradual thawing helps preserve the texture and flavor.
• Reheat the chicken on the stovetop over medium heat, stirring occasionally until heated through. You can also use a microwave, but be sure to cover the dish to retain moisture.
• If the sauce has thickened too much during storage, add a splash of water or chicken broth to achieve the desired consistency.
• Serve the reheated chicken with freshly cooked rice or noodles to enjoy a meal that tastes just as good as when it was first made.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of olive oil or a bit of chicken broth to prevent sticking.
  2. Add the leftover red wine chicken to the skillet.
  3. Cover the skillet with a lid to retain moisture.
  4. Stir occasionally and heat until the chicken is warmed through, approximately 10-15 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the red wine chicken to an oven-safe dish.
  3. Cover the dish with aluminum foil to keep the chicken moist.
  4. Bake for about 20-25 minutes or until the chicken is heated through.

• Microwave Method:

  1. Place the red wine chicken in a microwave-safe dish.
  2. Add a tablespoon of water or chicken broth to keep it from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  4. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until hot.

• Slow Cooker Method:

  1. Transfer the red wine chicken to your slow cooker.
  2. Add a small amount of chicken broth or water to maintain moisture.
  3. Set the slow cooker to low and heat for 1-2 hours, or until the chicken is thoroughly warmed.

• Steaming Method:

  1. Place the red wine chicken in a heatproof dish that fits into your steamer.
  2. Set up your steamer and bring the water to a boil.
  3. Place the dish in the steamer and cover.
  4. Steam for about 10-15 minutes, or until the chicken is heated through.

• Sous Vide Method:

  1. Place the red wine chicken in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove the bag and serve immediately.

• Skillet: A large, flat-bottomed pan used for sautéing the ginger and garlic, and browning the chicken pieces.

• Spatula: A tool used to stir and mix ingredients in the skillet.

• Measuring cups: Used to measure the red wine or red yeast rice wine and water accurately.

• Measuring spoons: Used to measure the soy sauce, minced ginger, minced garlic, and sugar.

• Knife: Used to cut the chicken into pieces and mince the ginger and garlic.

• Cutting board: A surface used for cutting the chicken and mincing the ginger and garlic.

• Stove: The heat source for cooking the dish.

• Serving dish: A dish used to serve the finished red wine chicken.

• Tongs: Used to handle and turn the chicken pieces while browning them in the skillet.

Prep ingredients in advance: Mince ginger and garlic ahead of time to streamline cooking.

Use pre-cut chicken: Buy chicken pieces to save time on cutting.

Measure liquids beforehand: Have red wine, soy sauce, and water ready to pour.

Simmer with a lid: Cover the skillet to speed up the cooking process.

Batch cook: Double the recipe and freeze portions for quick future meals.