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Ginger Chicken


Sugared Ginger Chicken

3 lbs. Mixed chicken parts, on the bone
1 cup Homemade chicken broth
2 tbsp. Black soy sauce
1/4 cup Rock sugar
or1/4 cup Brown sugar (if rock sugar is not available)
3 tsp. Light cooking oil
1 cup Sliced ginger cut into round strips
1/2 tsp. Coarse salt

With a meat cleaver, sliced the chicken through the bone, in 2inch pieces, or disjoint into several pieces.

In a small saucepan, combine the chicken broth, 1/2 cup water, soy sauce, and rock sugar.

Bring to a simmer over medium heat and cook until the sugar is completely dissolved, at least 5 minutes. and set aside.

On high heat put a large skillet until hot but not smoking, add oil and ginger, and stir-fry until lightly browned, about 1 minute, then bring ginger to the sides of the skillet.

Reduce heat to medium, and carefully add the chicken, skin side down, spreading over the skillet.

Let it cook for at least 4 minutes in medium heat and turn to high heat to cook the chicken to get brown.

Use a metal spatula to turn the chicken over and pan-fry 5 minutes, or until chicken is browned on the other side, but do not to cook through.

Pour off any excess fat, mix the ginger and sprinkle the chicken with salt.

Drizzle the chicken broth mixture down the side of skillet then immediately cover.

Cook and covered, on medium heat 5 minutes.

Turn the chicken, reduce the heat to low, and cook for another 5 minutes or until chicken is cooked through.

Serve immediately with steamed rice.

Good for 6-8 servings.



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Last modified: May 26, 2003