Taken from the book Celebrity Chefs published by Hearst Books.
MING TSAI'S CRANBERRY-HOISIN CHICKEN RICE
Total time: 1 hour
Makes 4 servings
2 tbsp canola oil
8 bone-in chicken thighs, skin on
2 unches scallions, sliced
2 tbsp. minced garlic
2 cups jasmine rice
1/4 cup hoisin sauce
1 cup dry red wine
3 cups low-sodium chicken stock
1 cup fresh cranberries
1. Preheat oven to 375*F. In a Dutch oven, heat oil over medium high heat. Brown chicken on both sides. Set aside.
2. In same pot, saute scallions and garlic. Add rice and saute 1 minute. Add hoisin and stir, then add rd wine and cook, stirring occasionally, until liquid is reduced by three-quarters, about 2 minutes.
3. Add stock, cranberries, and chicken to pot and bring to a simmer; cover and bake for 30 minutes. Let rest 10 minutes before serving.
Each serving: About 1,004 calories, 47 g protein, 121 g carbohydrate, 31 g total fat (9 g saturated), 8 g fiber, 116 mg cholesterol, 1,200 mg sodium.