Chinese claypots can make a heartwarming meal at the onset of Autumn. Pairing it with a cool Pinot Grigio or our house red wine can make an elegant dinner for those special occasions.
Our version of chicken in wine, prepared with essentially Chinese herbs and wine. What makes it distinctive to the Chinese version of the dish is the wine – fermented rice wine known as Saoxing wine. It is sweet, almost like a sherry which gives a mild marinade to the chicken. Unlike its French counterpart, this dish uses more spice than herb, sometimes flavouring it with a bark of cinnamon but mostly star anise which is signature to asian cooking.
Mushrooms are used as a matter of choice but never overpowering the taste of chicken which is the main highlight of the dish. A bit of green such as spinach adds further dimension, colour and balance to the chicken. It pairs very well with a bowl of steamed rice. This is one of my favourite meals when I want a good bit of sustenance and rejuvenation after a long day of work. Interestingly, this simple and fulfilling meal works beautifully with a glass of red wine.