Ming Tsai’s Guide to a Chinese New Year Party

Whole Red Roast Chicken with Bok Choy
“To me, the smell of red roast — star anise, rock candy, soy sauce, and wine simmering on the stove — is the smell of home. It’s comfort food, it’s friends, it’s family, it’s Mom’s cooking,” Ming says. He notes that the braising liquid and method in this recipe also work beautifully with pork shoulder and duck. Like the fish, Ming’s Chinese New Year chicken is served whole, for both symbolic and flavor reasons. It’s easy to make and can be prepared ahead of time, so all you have to do at the last minute is cook the bok choy.

Serves 6

1 (750 ml) bottle dry red wine
2 cups Shaoxing wine or 1 cup dry sherry
1 cup naturally brewed dark soy sauce
3 cups naturally brewed soy sauce
4 cups water
1 whole chicken, 4 to 6 pounds
2 pounds rock candy or dark brown sugar
5-inch piece fresh ginger, cut lengthwise into 1/4-inch-thick slices
1 head garlic, unpeeled and halved crosswise
2 bunches scallions, white part cut into 3-inch lengths and tender green part sliced 1/8-inch thick
2 star anise
4 Thai bird chiles
2 cinnamon sticks
6 heads baby bok choy, halved and tough core removed

In a nonreactive stockpot, combine both wines, both soy sauces, and the water. Bring to a boil over high heat and add the chicken. If the liquid doesn’t cover the chicken, add water as needed to cover. Return the liquid to a boil and then reduce the heat to medium-low and simmer, skimming any scum that forms on the surface, for about 30 minutes.

Add the rock candy, ginger, garlic, white part of the scallions, star anise, chiles, and cinnamon and stir to dissolve the sugar. Continue to simmer for 1 to 1 1/2 hours, or until the chicken is very tender and beginning to fall off the bone. Using 2 slotted spoons, gently lift the chicken out of the pot, place on a serving platter, and cover with aluminum foil to keep warm.

Strain the cooking liquid through a fine-mesh sieve held over a large saucepan and discard the contents of the sieve. Using a large spoon, skim off as much fat as possible from the strained liquid. Place over high heat, bring to a boil, and boil gently for about 20 minutes, or until lightly syrupy. During the last 5 minutes of reducing, add the bok choy and cook until tender.

Uncover the chicken, arrange the bok choy around it, and glaze the chicken with the reduced liquid. (You may have some liquid left over.) Garnish with the scallion greens and serve immediately.

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