Chicken With Ginger Sotta Khunn
- 1 frying chicken, about 3 pounds, cut into 8 pieces
- Salt and freshly ground black pepper
- 4 tablespoons corn oil
- 3/4 cup minced red onion
- 1 medium-size sweet red pepper, cored and julienned
- 2 bunches scallions, white part only, chopped
- 2 medium-size leeks, white part only, in fine julienne strips
- 2 tablespoons fresh ginger in fine julienne strips
- 1 clove garlic, minced
- 1/4 cup sherry wine vinegar
- 1 tablespoon honey
- Preheat oven to 350 degrees.
- Dry chicken pieces and season them to taste with salt and pepper.
- Heat half the oil in a large skillet, add chicken and cook over medium-high heat until golden, about 10 minutes.
- Do not crowd chicken in the pan.
- As pieces are browned, remove them to a platter.
- Add red onion, red pepper, scallions, leeks, 1 teaspoon of the ginger and the garlic to pan.
- Place chicken over vegetables and put pan in oven, uncovered, to wilt vegetables, about 15 minutes.
- Remove pan from oven and remove chicken, leaving the vegetables.
- Stir in vinegar and cook, stirring over medium-high heat until there is just a film of liquid left in pan.
- Stir in honey.
- Return chicken to pan, baste with vegetable and sauce mixture and bake another 10 to 15 minutes, until chicken is done.
- While chicken is finishing its cooking, heat remaining oil in a small saucepan, add remaining ginger and fry ginger until it is golden.
- Drain.
- Arrange chicken and vegetables, moistened with pan juices, on a platter, scatter fried ginger over top and serve.
chicken, salt, corn oil, red onion, sweet red pepper, bunches scallions, leeks, fresh ginger, clove garlic, sherry wine vinegar, honey
Taken from cooking.nytimes.com/recipes/2620 (may not work)