Ming Tsai’s One-Pot Cranberry Chicken for the Holidays

Cranberries and hoisin sauce give this chicken dish a twist.

After whipping up cranberry relish for Thanksgiving and cranberry bread in-between, what to do with that leftover bag of fresh cranberries?

Why, make this effortless, satisfying, one-pot dish that has the bold flavors of Chinese hoisin sauce, red wine and fresh cranberries.

It’s from Ming Tsai’s new cookbook, “Simply Ming One-Pot Meals” (Kyle Books) by the James Beard Award-winning chef of Blue Ginger in Massachusetts, who made it to the final four of this past season’s  “Next Iron Chef” on the Food Network.

The cookbook contains 80 recipes that showcase one-pot cooking in all its variations — braising, wok-cooking, roasting, flash-frying, sauteing, tossing and soups.

This chicken dish is made in a casserole or Dutch oven. Chicken thighs are seared until caramelized on the outside. Then, jasmine rice grains are sauteed in the rendered fat of the chicken for extra oomph. If you’re counting calories, you can opt to remove most of the fat before adding the uncooked rice to the pot.

Next, garlic, scallions, hoisin sauce, red wine,  chicken stock and cranberries are added. The pot of chicken and rice then finishes cooking in the oven.

After resting for 10 minutes, lift the lid for one festive dish. The rice, which has turned a deep brown, is redolent of Asian flavors with a hint of fruitiness. The cranberries add a nice subtle tart contrast to the sweetness of the hoisin sauce.

If you’re used to picking up cranberries at this time of year merely for baking and relish-making, this dish will give you a whole new reason to stock up on an extra bag or two.

Cranberry-Hoisin Chicken ‘N’ Rice

(Serves 4)

2 tablespoons grapeseed or canola oil

8 chicken thighs with skin

Kosher salt and freshly ground black peppber

2 tablespoons minced garlic

2 bunches scallions, sliced thin

2 cups jasmine rice

1/4 cup hoisin sauce

1 cup dry red wine

1 cup fresh cranberries

3 cups fresh chicken stock or low-sodium canned chicken broth

Preheat 375 degrees.

Choose a large ovenproof casserole with a tight-fitting lid and place the casserole over medium-high heat. Add oil and swirl to coat bottom. When oil is hot, add chicken, in batches if necessary. Season with salt and pepper and saute on all sides until lightly colored, about 8 minutes. Transfer to a plate and set aside.

Add garlic and scallions to the casserole and saute, stirring, for 1 minute. Add rice and saute, stirring, for 1 minute. Add hoisin sauce and saute for 30 seconds. Add wine, deglaze,  and simmer until liquid is reduced by three quarters, about 2 minutes. Add cranberries and stock and season with salt and pepper. Return chicken to casserole and bring to a simmer.

Cover the pot, transfer to the oven, and cook until the chicken is tender and the rice is cooked, 20 to 30 minutes. Remove from oven and allow to rest for 10 minutes. Bring pan to the table and serve.

Wine pairing: An unoaked Chardonnay, like Morgan Metallico from California or Truro from Massachusetts

From “Simply Ming One-Pot Meals” by Ming Tsai

More: My Q&A with Ming Tsai

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Date: Thursday, 2. December 2010 5:28
Trackback: Trackback-URL Category: Asian Recipes, Chefs, Fruit, General

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  1. 1

    That looks completely delicious. I feel hungry looking at that picture (and I just had lunch).
    *kisses* HH

  2. 2

    That is a great idea! That dish must taste divine.



  3. 3

    This is bookmarked to make tonight! I have all the ingredients, what a delicious one-pot meal, love the cranberries here!

  4. 4

    […] This post was mentioned on Twitter by Caterham Business, Alltop Food. Alltop Food said: Ming Tsai’s One-Pot Cranberry Chicken for the Holidays http://bit.ly/iflWZO […]

  5. 5

    […] Tomorrow: A Festive Chicken and Rice Dish from Ming Tsai […]

  6. 6

    Cranberries and hoisin – yum!

  7. 7

    Oooh, another recipe to try when we get that coveted casserole dish. ;)
    I love anything that’s easy to make…

  8. 8

    BEAUTIFUL holiday dish!

  9. 9

    You are absolutely right, this is the perfect thing to do with that leftover bag of cranberries! What a fantastic, festive meal!

  10. 10

    I love cranberries & chicken so this is perfect. (i may substitute white chicken breast though.)

    And speaking of cranberries, I need to make sure to stock up on som & freeze, based on your tip you posted awhile back :-)

  11. 11

    Thanks for the recipe! I love using chicken thighs.. way more flavor than boneless skinless chicken breasts!! This is so seasonal… and I think everyone can use more one-pot recipes!

  12. 12

    I do have some cranberries from my CSA in my fridge… The dish sounds wonderful. I think it would make hubby very, very happy…

  13. 13

    This looks absolutely fabulous – all the flavours of the holidays with hardly any hassle or fuss. Printing this out as I type this comment!

  14. 14

    I love the thought of a dish like this simmering away in the oven when it’s cold outside. Sounds like its full of great flavors too!

  15. 15

    Wow, this looks incredible. Except for the chicken, I have all the ingredients! I am going to make this…I love Ming :)

  16. 16

    i like seeing cranberries in entrees–their burst of tangy sweetness is always a welcome surprise!

  17. 17

    Oh, I love the combination of hoisin sauce and cranberries, what a treat!

  18. 18

    OK that picture is pure food porn. I am going to make that based purely on the picture. Is that wrong?

  19. 19

    I love one pot meals! This reminds me of Chinese claypot chicken rice :D Looks delicious!

  20. 20

    This looks delicious and i happen to love dark meat over white any day. Now if we can only get Ming Tsai to come and prepare it and enjoy it with us. That would be the ultimate.

  21. 21

    The oxtail recipe looks quite good and this chicken and cranberries it something i would love to sit down to also. Ming Tsai is always a pleasure to watch on tv. When i lived in NJ he was readily available on tv, but except for a few competition shows over the past few years it hasn’t been easy to find him. So, thank you for the treat.

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