Post by MarieAlice on Apr 16, 2003 8:55:50 GMT -6
Mahogany Chicken with Fresh Ginger
4 TBS peanut oil
8 chicken thighs , legs
1/3 cup peeled, sliced (¼" thick) fresh ginger
1/3 cup soy sauce
1/3 cup sherry
1/3 cup sugar
1/2 cup sliced green onions
1/2 cup whole cilantro leaves
4 cups steamed long grain rice
Heat oil in deep skillet over med-high heat. When hot add chicken, skin side down and the ginger. Brown for 10 minutes, then turn over and brown 5 minutes longer. Reduce heat if necessary to keep from burning. If ginger browns too quickly, remeove to a paper towel and put back in skillet when you add soy mixture.
Mix together soy sauce, sherry and sugar. Pour over chicken, cover and cook 2 minutes. Transfer to a serving dish, garnish with green onions and cilantro. Serve with rice.
4 TBS peanut oil
8 chicken thighs , legs
1/3 cup peeled, sliced (¼" thick) fresh ginger
1/3 cup soy sauce
1/3 cup sherry
1/3 cup sugar
1/2 cup sliced green onions
1/2 cup whole cilantro leaves
4 cups steamed long grain rice
Heat oil in deep skillet over med-high heat. When hot add chicken, skin side down and the ginger. Brown for 10 minutes, then turn over and brown 5 minutes longer. Reduce heat if necessary to keep from burning. If ginger browns too quickly, remeove to a paper towel and put back in skillet when you add soy mixture.
Mix together soy sauce, sherry and sugar. Pour over chicken, cover and cook 2 minutes. Transfer to a serving dish, garnish with green onions and cilantro. Serve with rice.