Chinese food

Braised chicken in red wine paste

Braised chicken in red wine paste

Braised Chicken in Red Wine Paste: An East Chinese Culinary Treasure

Introduction

In the rich tapestry of East Chinese cuisine, few dishes capture the harmony of tradition and innovation quite like Braised Chicken in Red Wine Paste. Rooted in ancient cooking techniques but enhanced by the unique use of fermented red rice wine paste, this dish exemplifies the complexity and depth of Jiangnan-style cooking — known for its mellow, umami-rich, and subtly sweet flavors.

This elegant dish is especially beloved in parts of Zhejiang and Jiangsu provinces, where red yeast rice has long been prized for both its culinary and medicinal properties. The combination of chicken’s natural savoriness with the gentle tang and aroma of red wine paste makes this dish not just a feast for the senses, but a testament to East China’s deep cultural appreciation of food as a living art form.

Origins of Braised Chicken in Red Wine Paste

Red wine paste, or hong zao jiang (红糟酱), is made from fermented red yeast rice — a product of fermenting rice with the mold Monascus purpureus. This tradition dates back over a thousand years and was originally developed in Fujian and Zhejiang regions. While more commonly associated with Fujian-style red-cooked pork or wine-marinated seafood, the ingredient found its way into East Chinese chicken dishes through the interconnected culinary practices of Jiangnan cuisine.

In Jiangnan (the region south of the Yangtze River, encompassing parts of Jiangsu, Zhejiang, and Shanghai), cooks adapted red wine paste for poultry, creating a braising technique that locks in moisture and infuses the meat with deep umami, a slight acidity, and the earthy warmth characteristic of fermented grains. The result is a dish that is both festive and everyday — often prepared during family gatherings, seasonal festivals, and ancestral ceremonies.

Key Characteristics of the Dish

  • Color: A deep ruby or garnet hue due to the wine paste.

  • Texture: Tender, succulent chicken that easily falls off the bone.

  • Flavor: A layered profile — savory, slightly sweet, mildly acidic, and rich with fermentation umami.

  • Aroma: Complex and heady, with notes of rice wine, soy, ginger, and cooked spices.

This is not a spicy dish, nor overly salty. The elegance lies in balance, texture, and aromatic complexity — all hallmarks of East Chinese cooking philosophy.

Ingredients

Here is what you’ll need to make Braised Chicken in Red Wine Paste (serves 4):

Main Ingredients:

  • 1 whole chicken (about 1.2 – 1.5 kg), cut into bite-sized pieces

  • 3 tablespoons red wine paste (红糟酱) – available at Asian supermarkets or specialty stores

  • 1/4 cup Shaoxing wine (绍兴黄酒) – or any good-quality Chinese rice wine

  • 2 tablespoons light soy sauce

  • 1 tablespoon dark soy sauce – for color depth

  • 1 tablespoon rock sugar or brown sugar

  • 4 slices ginger

  • 3 cloves garlic, smashed

  • 2 scallions, cut into 2-inch sections

  • 1 star anise (optional, for added complexity)

  • 1 cup chicken stock or water

Optional Garnishes:

  • Chopped scallions or cilantro

  • Toasted sesame seeds

Preparation: Step-by-Step

Step 1: Preparing the Chicken

  1. Rinse and Chop: Rinse the chicken pieces under cold water. Pat dry. If using a whole chicken, cut into 2-inch pieces (bone-in preferred for flavor).

  2. Blanch (optional but recommended): In a large pot, bring water to a boil. Add the chicken pieces and blanch for 1–2 minutes to remove impurities. Drain and rinse the chicken under warm water to remove any scum.

Step 2: Sauté Aromatics

  1. Heat 2 tablespoons of oil in a wok or heavy-bottomed pan over medium heat.

  2. Add ginger slices and garlic, stir-frying until fragrant (about 1 minute).

  3. Add the scallions and optional star anise, and sauté for another 30 seconds.

Step 3: Build the Base Flavor

  1. Add the red wine paste to the aromatics and stir well, letting it fry slightly to activate its aroma (1–2 minutes).

  2. Stir in the rock sugar and let it melt slightly.

  3. Deglaze the pan with Shaoxing wine, scraping the bottom to incorporate the fond (flavorful bits).

Step 4: Braising

  1. Add in the chicken pieces, tossing to coat thoroughly with the red wine paste mixture.

  2. Pour in soy sauces and mix until evenly colored.

  3. Add chicken stock or water until it nearly covers the chicken.

  4. Bring to a boil, then lower heat to a gentle simmer. Cover and cook for 30–35 minutes.

Step 5: Reducing and Finishing

  1. Uncover and increase the heat to medium-high.

  2. Allow the sauce to reduce until it thickens slightly and clings to the chicken.

  3. Taste and adjust seasoning: add a pinch of salt or a dash more soy if needed.

Step 6: Serve

  1. Plate the chicken on a warm dish.

  2. Garnish with fresh chopped scallions or cilantro, and optionally sprinkle with toasted sesame seeds.

Serve with steamed jasmine rice or lightly stir-fried greens like bok choy or Chinese broccoli.

Tips for Success

  • Choose bone-in chicken for maximum flavor, especially when slow-braising.

  • Don’t skip the wine paste — it’s the star. If unavailable, a substitute can be made by combining red yeast rice powder with a bit of sweet rice wine, but the flavor won’t be identical.

  • Let it rest: The dish tastes even better the next day as flavors deepen.

  • Red wine paste can stain, so be careful when handling or wearing white clothing while cooking!

Nutritional Note

This dish is relatively balanced: low in added fat, moderate in protein, and rich in umami without excessive sodium. Fermented red yeast rice also contains monacolin K, a natural statin, believed to help with cholesterol regulation — though this should not be considered a medicinal claim.

Cultural Context and Modern Usage

In modern East China, this dish straddles the line between home-style cooking and banquet fare. While elaborate red-cooked pork dishes often dominate formal settings, red wine paste chicken appears in family-style restaurants, New Year feasts, and ancestral offerings, symbolizing prosperity and familial harmony.

With China’s growing interest in heritage cuisine, chefs in Hangzhou, Ningbo, and Suzhou are reimagining this dish with modern presentations — pairing it with microgreens, plating it as small-bite appetizers, or even infusing it into dumpling fillings. Nonetheless, in home kitchens, it remains a comforting, familiar, and heartwarming dish.

Final Thoughts

Braised Chicken in Red Wine Paste is more than just a meal — it’s a reflection of East China’s cultural richness, a dish where fermentation, time, and texture dance in perfect balance. Whether you’re exploring the art of Jiangnan cuisine or simply craving a unique chicken dish, this braise is sure to win a place in your kitchen repertoire.

Next time you gather around the table, let the deep ruby hue and complex fragrance of this dish transport you to the misty shores of the Yangtze, where culinary heritage meets timeless taste.