Rock Sugar Ginger Chicken (Bing Tong Gook Geung Gai)

Name: Rock Sugar Ginger Chicken (Bing Tong Gook Geung Gai)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 6 bone-in chicken thighs (2 lb. total); 118 milliliters fat-skimmed chicken broth; 170 grams fresh ginger, scrubbed and thinly sliced; 1 Tbsp salad oil; 1 teaspoons salt; 2 Tbsps black soy sauce or 2 tablespoons regular soy sauce plus 1/2 teaspoon molasses; 79 milliliters ounces rock sugar (about or 1/4 cup granulated sugar

Rock Sugar Ginger Chicken (Bing Tong Gook Geung Gai) might be just the main course you are searching for. One serving contains 386 calories, 25g of protein, and 24g of fat. This gluten free, dairy free, and fodmap friendly recipe serves 6. Head to the store and pick up rock sugar, fat-skimmed chicken broth, salad oil, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

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; 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.

Ingredients you will need

Chicken Pieces

Whole Chicken

Ginger

Cooking Oil

Equipment you will use

Frying Pan

Drain off and discard fat from pan.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Pieces

Soy Sauce

Whole Chicken

Broth

Sugar

Water

Bone

Salt

Equipment you will use

Frying Pan

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.

Ingredients you will need

Whole Chicken

Equipment you will use

Tongs