Friday, February 13, 2009

caramelized ginger chicken

A simple and delicious meal EVERY time. Another comfort food dish. You can use other types of meat/seafood with this recipe, but chicken is my favorite. Especially with the way the economy is now, you can get chicken thighs/drumsticks for really cheap at the Asian farmer's markets grocery stores. It's easy and affordable to make for dinner parties as well as have enough for leftovers if you're cooking at home for just you. To change serving sizes click here.

  • 1 1/2 lbs chicken, any part, chopped into about 2-inch pieces, I prefer thighs bone in and skin, I chop each thigh into smaller pieces
  • 2 tablespoons fresh ginger (peeled and coarsely chopped)
  • 2 tablespoons sugar
  • 1/2 teaspoon black pepper (to taste)
  • 1 1/2 tablespoons fish sauce (to taste)
  • 1 tablespoon scallion (green part only, chopped into 1/4-inch pieces) (optional)
  1. Heat a heavy saucepan on medium high for about a minute until pan is hot, add sugar and turn heat down to medium. Carmelize sugar for about 1 minute. Keep a close watch to make sure sugar is brown, but not burnt.

  2. Add ginger and stir for about 10 seconds.

  3. Add remaining ingredients except scallions. Turn the pieces and brown the chicken for about 2 minutes.

  4. Reduce heat to a simmer. Cook until liquid in the pan is reduced to half. Sauce should be brown and thick. About 10 minutes if you're using boned in whole thighs. If you're using boneless, skinless chicken the cooking time is reduced to about 6 minutes. Over cooking will make the meat tough.

  5. Garnish with scallion and serve with steamed rice.

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