Hansheng Lee

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Art is memory. Food is heritage. Expression is survival.

From Canvas to Kitchen

Hansheng's Portfolio

Welcome to my little corner of the internet—a space where art, food, and nature come together to tell stories. Here you’ll find a growing archive of my creative work, from digital and traditional art to culinary explorations and garden reflections.

 

This site is part portfolio, part journal, part living archive. Expect artwork that blends cultural roots and contemporary expression, recipes passed down and reimagined, and glimpses into the garden that feeds both body and soul. It’s all a work in progress—just like life—and I’m glad you’re here to grow with me.

Recent Blog Posts

Red Wine Chicken:

Recipe Serves 4-8 Approximate Cooking Time: 30 Minutes

 

So this was a recipe that I ended up developing because I felt like having Coq au Vin, but I didn't feel like waiting hours for it to cook traditionally.

 

You need 4-8 Pieces of Chicken, bone-in (I usually use thighs for this) 

2 Cups     Red Wine (Merlot or Cabernet Sauvignon)

2 Cups     Port or a sweeter table wine (Chianti works well for this as well) 

Salt and Pepper to taste

2 Tbsp.     Chopped fresh Rosemary or Dried (1Tbsp) 

1 Tbsp.     Chopped fresh Parsley

3 Tbsp.     Good Olive Oil

2 Tbsp.     Worcestershire Sauce

1 Tsp.        Paprika

1 Cup        Chicken stock

And a thickening paste (beurre manié) of 2 tbsp butter and 2 tbsp flour 

 

First, get your pan nice and hot and make sure that it's slightly deep (at least 4" tall on the sides).

A nice deep saucepan works great for this.

Add in the olive oil and put in the chicken, season it with salt and pepper first because we want the chicken to soak in the flavors. 

Once the chicken is in and browned on both sides.

Then, add in both the red wine and the port and let the alcohol simmer out a little bit (2-5 minutes), then immediately add in the rosemary and the parsley. You want the alcohol to bring out the rosemary and parsley and rehydrate them a little bit.

Also, at this time, add in the chicken stock, salt, pepper, paprika, and Worcestershire sauce.

Cover and cook for 20-30 minutes or until the chicken is tender and cooked.

Once the chicken is cooked, add in the beurre manié to give the sauce a nice gloss.

 

 

I love making this dish because it's homey and very comforting.

This dish is one of my go-tos for a large dinner as it is easily scaled up and feeds a crowd without taking too much time, and it's still loaded with flavor. 

It's great for a rainy day or a cold winter night's dinner.

Please enjoy!