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Cook'n with Betty Crocker 
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Chicken with Pickled Ginger Sauce |
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Serves: 4 Print this Recipe6 chicken thighs (about 1 pound) 1/2 teaspoon salt 1/2 teaspoon light soy sauce 1/4 teaspoon white peppers 1/2 cup pickled young ginger root 2 green onions (with tops) 1 small dill pickle 2 tablespoons cornstarch 2 tablespoons water 2 tablespoons vinegar 2 teaspoons sugar 2 teaspoons finely chopped garlic 1 teaspoon finely chopped ginger root 2 teaspoons dry white wine 2 teaspoons soy sauce 1 teaspoon sesame oil 3 cups vegetable oil 1 tablespoon cornstarch 2 tablespoons vegetable oil 1 1/4 cups chicken broth (see Soups: Chicken Broth) Cut each chicken thigh lengthwise down center to bone; loosen bone and remove. Mix salt, 1/2 teaspoon soy sauce and the white pepper; rub mixture on chicken skin. Place chicken on rack; refrigerate uncovered 1 hour. Cut pickled gingerroot into thin strips. Cut green onions into 2-inch pieces; shred lengthwise into fine strips. Cover with iced water; let stand 10 minutes or until strips curl. Cut pickle lengthwise into thin strips. Mix 2 tablespoons cornstarch and the water. Mix vinegar, sugar, garlic, gingerroot, wine, 2 teaspoons soy sauce and the sesame oil. Heat 3 cups vegetable oil in wok to 350°. Sprinkle 1 tablespoon cornstarch evenly over chicken. Fry chicken 4 minutes or until golden brown. Remove chicken, using slotted spoon; drain on paper towels. Cut each chicken thigh lengthwise into 3 or 4 pieces. Keep chicken warm on heatproof platter in 250° oven. Pour oil from wok. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Carefully stir in vinegar mixture; cook 1 minute. Add broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened. Stir in pickled gingerroot and pickle. Pour sauce over chicken; garnish with green onions. 4 servings **Pickled ginger is made from young ginger. It is very tender and so mild, you could eat it plain, not just use it as a seasoning. Young ginger can be purchased in the spring but may be hard to find. You can pickle your own young ginger or purchase it at a Chinese grocery. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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