We will have again.
Rock Sugar Ginger Chicken (Bing Tong Gook Geung Gai) (Our amended version)
6 bone-in chicken thighs (2 lb. total) (we used 4 boneless skinless thighs)
1 tablespoon salad oil (used olive oil)
6 ounces fresh ginger, scrubbed and thinly sliced (used 2.5 oz)
1/2 cup fat-skimmed chicken broth (used FF, Reduced Sodium)
2 ounces rock sugar (about 1/3 cup) or 1/4 cup granulated sugar
2 tablespoons black soy sauce or 2 tablespoons regular soy sauce plus 1/2 teaspoon molasses (used low sodium soy sauce and molasses)
1/2 teaspoon salt
Thinly sliced green onions (optional)
Added 3 bunches of broccoli
1. Rinse chicken and pat dry. Set a 12-inch frying pan or a 5- to 6-quart pan over high heat. When hot, add oil and ginger (and broccoli); stir often until ginger is lightly browned, 3 to 4 minutes. Reduce heat to medium-high; push ginger to edges of pan and add chicken pieces, skin side down, in a single layer. Cook, turning once, until browned on both sides, 7 to 8 minutes total. Drain off and discard fat from pan.
2. Stir broth, 1/2 cup water, sugar, soy sauce, and salt into pan around chicken. Cover and bring to a boil, then reduce heat to medium and simmer 8 minutes. Turn chicken pieces over, cover, and continue cooking until no longer pink at the bone (cut to test), 7 to 9 minutes longer.
3. With tongs, lift chicken from pan juices and place in a shallow bowl or on a rimmed platter. Skim and discard fat from pan juices; pour juices over chicken. Sprinkle green onions on top of meat if desired.
Yield: Makes 6 servings (amended was 4 servings)
CALORIES 259 (49% from fat); FAT 14g (sat 3.7g); CHOLESTEROL 72mg; CARBOHYDRATE 11g; SODIUM 705mg; PROTEIN 21g; FIBER 0.0g
Sunset, FEBRUARY 2002
Amended version: CALORIES 307 ; FAT 7.7g; CHOLESTEROL 57.3mg; CARBOHYDRATE 39.9g; SODIUM 839mg; PROTEIN 28.1g; FIBER 13.8g
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