Braden Family Cookbook
AU VIN, ASIAN
a hot stockpot coated with oil, brown seasoned chicken and set aside.
Wipe out pot leaving only a little fat. Sauté 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
WONTON NOODLE CAKE
a large bowl, mix noodles with scallions, peppers and sesame seed oil.
In a hot non stick sauté pan, coat well with oil and add noodles to
pan, flattening them into a thick pancake. It is imperative that the pan is
hot. Season with salt and pepper. When a brown crust is formed, carefully flip
pancake and season this side. Pancake is ready when both sides are brown and
the middle is hot.
Yield: 4 servings
WONTON NOODLE GARNISH
a shallow pan with 370 degree canola oil, fry clusters of wonton noodles until
golden and crisp.