Рецепт Braised Ginger Chicken Thighs
Sometime inspiration is at the grocery store for me.
Chicken thighs were on sale at Fresh & Easy so I picked up a pack. When I got home, I started surfing the net to see what I could make.
What do you do with over 1 million results for ginger chicken thighs? I scouted out a few and settled on a variation of two or three to make up this braised version in my Dutch oven.
Braised Ginger Chicken Thighs
Author: Marlene Baird
Serves: 8
- 3 tablespoons packed dark brown sugar
- 3 tablespoons water
- 2 ounces fresh ginger, peeled and thinly sliced
- 4 cloves of garlic, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 lime, juiced
- 3 star anise pods
- 1 yellow pepper halved lengthwise
- 4 pounds bone-in chicken thighs, skin removed
- 1 cup low-sodium chicken broth
- 1 medium red onion, thinly sliced
- Kosher salt
- Freshly ground black pepper
- basil for garnish
- cooked steamed jasmin rice
Place the brown sugar and water in a large Dutch oven over medium-high heat, stirring until the sugar dissolves.
Bring to a boil; add the ginger, garlic, soy sauce, fish sauce, lime juice, star anise, and chile; and stir to combine.
Remove the pot from the heat and let cool to room temperature, about 30 minutes.
Add the chicken thighs and turn to coat in the marinade.
Let sit at room temperature uncovered for 1 hour,
Place pot over high heat.
Add the chicken broth and onion and bring to a boil.
Reduce the heat to medium, cover, and simmer until the chicken is tender, about 1 hour.
Remove the chicken to a serving plate.(You can shred the chicken off the bone if you like.
Increase the heat to medium and simmer vigorously until the sauce has slightly darkened in color and has reduced by about a third, about 5 minutes. Taste and season with salt and pepper as needed.
Garnish the chicken with basil and serve with the sauce and steamed rice.
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To make it easier on yourself, you definitely can use boneless thighs. The bone definitely keeps it moist, but is not necessarily needed. You may need to adjust the cooking time if you go boneless.
It’s amazing how may different types of recipes you can make using ginger.
Thanks for stopping by and have a great day.
Marlene