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Chicken With Fresh Ginger

Type: Chicken, Poultry
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1   Unpeeled ginger root - (4" long)
4   Green onions
1/3 cup 78mlSoy sauce
1/3 cup 78mlDry Sherry
1/3 cup 65g / 2.3ozSugar
1/4 cup 59mlPeanut oil or vegetable oil
1   Chicken - (abt 3 1/2 lbs) - cut into 8 pieces

Recipe Instructions

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

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