Chicken With Fresh Ginger Recipe - Cooking Index
Chicken With Fresh Ginger Recipe - Cooking Index
| 1 | Unpeeled ginger root - (4" long) | |
| 4 | Green onions | |
| 1/3 cup | 78ml | Soy sauce |
| 1/3 cup | 78ml | Dry Sherry |
| 1/3 cup | 65g / 2.3oz | Sugar |
| 1/4 cup | 59ml | Peanut oil or vegetable oil |
| 1 | Chicken - (abt 3 1/2 lbs) - cut into 8 pieces |
Trim any parts of ginger that are not firm and smooth. Slice into 1/4-inch thick pieces. Set aside.
Trim root ends of green onions. Leave about 2 inches of green parts and cut white and green parts into thin slices. Set aside.
Combine soy sauce, Sherry and sugar in bowl. Set aside.
Heat peanut oil in 12-inch nonstick skillet over medium-high heat. Hold palm of your hand 1 inch above oil; if you can feel heat, oil is ready. Add chicken and ginger pieces, spreading in single layer. Use a fork to move pieces occasionally so they don't stick to bottom of skillet. Brown chicken and ginger pieces, about 5 minutes each side.
Reduce heat to medium-low and pour sauce evenly over chicken and ginger. Cover and cook until no pink remains around chicken bone (test for doneness by cutting a slit to the bone), 8 to 10 minutes.
Remove chicken pieces and arrange on platter, sprinkled with green onions. Strain sauce and skim fat. Return sauce to skillet. Cook over medium heat, reducing by one-fourth, 2 to 3 minutes. Serve with chicken, if desired. Accompany with jasmine rice.
This recipe yields 4 servings.
Each serving, without rice: 698 calories; 1,475 mg sodium; 145 mg cholesterol; 48 grams fat; 19 grams carbohydrates; 38 grams protein; 0.06 gram fiber.
Source:
The Los Angeles Times, 03-29-2000
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.