Ginger Aromatic Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 large: Legs, chicken, whole, (thigh/drumstick) - skinned, fat trimmed
2 tbsp: Butter, unsalted, divided
1 tsp: Ginger, minced
3 tbsp: Vinegar, balsamic *
2 tbsp: Soy sauce,
1 tbsp: Catsup,
1/4 cup: Chives, fresh, snipped
Snow peas, blanched
In a large non-stick fry pan, place 1 tablespoon of the butter
Directions:
and melt over medium heat.
Reduce heat to low; add ginger and cook for 5 minutes.
Stir in vinegar, soy sauce, and catsup. Remove from pan; set
aside.
In the same fry pan, place the remaining tablespoon of butter;
add chicken, adjust heat to medium and cook for 4 minutes per side,
or until brown.
Add ginger sauce; reduce heat to low, cover and cook, turning
once, about 25 minutes or until chicken is fork tender.
Arrange chicken on platter; spoon ginger sauce over chicken.
Sprinkle with chives. Garnish with snow peas.
* Red wine vinegar may be substituted.
Cook: Judith Mettlin, New York
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
Source from luhu.jp
Reduce heat to low; add ginger and cook for 5 minutes.
Stir in vinegar, soy sauce, and catsup. Remove from pan; set
aside.
In the same fry pan, place the remaining tablespoon of butter;
add chicken, adjust heat to medium and cook for 4 minutes per side,
or until brown.
Add ginger sauce; reduce heat to low, cover and cook, turning
once, about 25 minutes or until chicken is fork tender.
Arrange chicken on platter; spoon ginger sauce over chicken.
Sprinkle with chives. Garnish with snow peas.
* Red wine vinegar may be substituted.
Cook: Judith Mettlin, New York
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking
Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622
Source from luhu.jp
Tags
Poultry